Why You Should Never Eat Nonorganic Green Beans

For real. You definitely don't want these on your plate, Consumer Reports finds out.

Sometimes organic just isn't available. So is it safe to go the nonorganic route if there's no other feasible option? While organic is always best if you're trying to protect your family from chemicals linked to breast cancer, non-Hodgkin's lymphoma, ADHD, thyroid problems, and other ills, Consumer Reports recently released a super-handy report that helps you figure out which veggies are riskier choices than others whenever you're in a position where organic isn't an option.

For instance, researchers found nonorganic green beans to be among the riskiest produce picks you could eat.

In the report, veteran researcher Charles Benbrook, PhD, a collaborator on the Consumer Reports report and leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University, had this to say: "Acephate, and its breakdown product methamidophos, on green beans was the No. 1 risk driver in 2013. That use accounted for around one-half of total risk across all pesticides and food."

Because of this, green beans fall into the report's "very high risk" category. And the thing about green beans is that they are consistently contaminated with toxic pesticides. Looking at the measure of both the amount of pesticide residues found on the beans and the chemicals' toxicity, green beans have landed on the very-high-risk category nearly every year since testing began in 1992.

The Consumer Reports' From Crop to Table Pesticide Use in Produce explains that the organophosphate chemical acephate is among the most concerning chemicals showing up on green beans, despite the fact that the Environmental Protection Agency canceled its use in 2009. (Organophosphate bug-killing chemicals are associated with brain damage in people. That makes sense, since they are designed to scramble a pest's nervous system.)

The Environmental Working Group recently also came out with its list of pesticide-laden produce, calling it the 2015 Dirty Dozen list. To add to this body of research, Consumer Reports' report on green beans and other high-risk produce (in terms of pesticides)—including peaches, tangerines, plums (from Chile, but not America), apples (from America, but not New Zealand), green beans, bell peppers, hot peppers, and sweet potatoes—makes it easier for you to make smarter choices while shopping for produce. (Be empowered by this knowledge; don't shy away from eating produce, since eating more veggies has consistently been shown to help you live longer.)

If you find it's difficult to get your hands on organic produce, use these 5 great tips on what to do if organic isn't available.

[via Rodale News]

Phthalates in Food: 7 Ways to Reduce Your Exposure

DrFrankLipman.com – Maia James

You probably know that some plastic toys—like the now infamous rubber ducky—contain the hormone-disrupting, birth-defect-causing, probably-carcinogenic plasticizers known as phthalates. You may have even heard that this group of chemicals is also found in the fragrance of your favorite personal care products.

Most of my clients are surprised to learn, though, that the single largest source of phthalate exposure comes from our food and water supply—and this is not just true for people eating microwaved meals from plastic trays. Almost all of us have phthalates in our systems, and a recent study showed that when fasting, people’s phthalate levels dropped by five to ten times within the first 24 hours without food. This is not to say we should stop eating–but we should get phthalates out of what we eat!

Until phthalates are banned for good, we can take matters into our own hands in several ways.  Here’s how:

1. Avoid putting your food in or on plastic. Even BPA- or phthalate-free plastic may leach harmful chemicals, and it’s impossible to know for sure which containers, wraps, or baggies may contain phthalates without testing. Opt for glass food storage containers, and choose bottles and sippy cups that are made of stainless steel, silicone, or glass. Try zippered cloth bags instead of plastic food storage bags, and try to source meats and cheeses that come wrapped in paper whenever possible.
    
2. If you must use plastic, keep it out of the microwave and dishwasher. When plastic is heated, it leaches more chemicals, and phthalates are no exception. Even the hot water of the dishwasher causes plastic to degrade and release toxins, so if you do use plastic food-storage containers, replace them often.
    
3. Eat more plants. People who eat diets rich in plant foods—fruits, vegetables, beans, grains, nuts, and seeds—have lower levels of phthalates in their blood than do people who eat more animal foods. Substituting out just a few meat- and dairy-heavy meals a week with vegan ones can lower your family’s phthalate levels. If you’re worried about protein, try beans. For fats, add nuts or avocado. For calcium, choose kale or collard greens.
    
4. Eat organic and grass-fed produce, meat, and dairy. Phthalates are used in pesticides and herbicides, neither of which is permitted on certified organic produce. Pesticide-treated animal feeds are not allowed in organic meat and dairy production. Ideally, you’ll eat dairy and meat from grass-fed cows, pigs, and chickens, since phthalates may contaminate animal feed stored in plastic containers (even if that feed is organic).
    
5. Choose low-fat meat and dairy. I don’t love giving this advice, because I generally am not a fan of low-fat dairy products, always opting for whole milk and full-fat yogurt for my family. Unfortunately, foods that are higher in fat are particularly prone to chemical leaching. Most farms use plastic tubing to milk their cows, which likely introduces phthalates at the start of the production process, and the chemicals then hang out in the fattiest part of the milk. In light of this, you might want to consider buying lower fat cheeses or taking the skin off of chicken.
    
6. Invest in a water filter. If your water supply is tainted by industrial waste, phthalates may show up in your drinking glass. Granular activated carbon filters should remove DEHP, which is the type of phthalate used in water pipes. A nano-filtration system is more expensive but possibly even more effective way to filter out phthalates.
    
7. Avoid processed foods. Phthalate contamination is yet another reason to stick to whole foods as much as possible. The more opportunity your food has had to come in contact with plastic throughout the production process, the greater the chance that it will be tainted with phthalates.

[via Green Lifestyle Market]

5 Crazy New Reasons Organic Produce Is Really Worth Your Money (and How to Afford It!)

In the quest for a healthier body and a longer life, U.S. consumers are filling their grocery carts with more organic produce than ever, and that number continues to climb every single year. While that’s a great thing for those that can and choose to do so, conventional produce still accounts for a majority of produce sold here in the United States, especially among those who believe organic is too expensive, or who aren’t fully aware of the benefits that come from eating organic foods.

Not all things are 100% necessary to buy organic, such as paper goods and clothing. Even food and beverages labeled certified non-GMO are safer than traditional, conventional foods, even if they aren’t certified organic. However, one area you definitely want to go organic when you can is the produce department. When you’re a vegan, you can luckily avoid having to worry about buying organic meat, poultry, milk, eggs, and dairy (since you may know that organic labeling doesn’t negate the cruelty animals on organic farms go through.) You’ll also save more money by not buying animal products, which will leave you more funds to spend on healthy, organic plant-based items.

Everyone knows that organic foods are beneficial to our  health and the planet,  but do you know exactly why? Here are five reasons to make the switch today:

1. Allergies

Did you know that allergies can arise from consuming non-organic produce? Many people find this is also the case with genetically modified foods. Foods that are directly sprayed with chemicals or that are chemically altered in any way may lead to allergic reactions that can be hard to trace back to your diet. Many people may suspect they have a food allergy, when it could be a chemical in the food instead. The immune system sees chemicals as invaders and sets off an allergic reaction as a result. Buy all organic produce for one week and see how you feel. Be sure to also buy organic pre-packaged foods when you can as well.

2. Gut Microbiome

Pesticides and herbicides contain chemicals that can kill off your beneficial gut bacteria. Low levels of beneficial gut bacteria have been linked to depression, weight gain, diabetes, and yeast overgrowth. Pesticides, antibiotics, and other chemicals sprayed on foods have been shown to change the way the brain and gut work due to the depletion of good gut bacteria. Over time, low gut bacteria and consistent intake of pesticides and chemicals can also lead to leaky gut syndrome, which can cause severe digestive upset and harm.

3. Diabetes

Many chemicals and pesticides have also been linked to poor insulin function, which can cause type 2 diabetes or even mild blood sugar sensitivities. Since everything you eat enters the bloodstream, putting chemicals in your veins doesn’t make a whole lot of sense if you want your hormones such as insulin and leptin that affect your blood sugar, to work their best for you and your health.

4. Animal Safety

One of the most overlooked benefits of buying organic foods is how it actually benefits the animals on farms where organic produce is grown. It’s commonly known that eating organic foods benefits the environment and may help prevent global warming, however, eating organic foods also ensure that animals on these farms or who live nearby these farms aren’t being exposed to harmful pesticides, chemicals, fertilizers, and herbicides.

5. Obesity

It sounds a bit far-fetched to think that you could gain weight from eating conventional produce like celery and bananas, but don’t shake your head at the thought of the idea just yet. The chemicals in non-organic produce and other conventional foods has been shown to create a toxic state within the cells and slow down the metabolism as a result. Considering that our immune system has to work harder to fight off such toxins, it only makes sense that our metabolisms would also slow down.

I know a conventional head of lettuce or shiny red apple might seem harmless enough, but don’t let their appeal fool you. Many are coated with sprays to make them more appealing to consumers, but they actually taste worse than their organic, fresh counterparts. Always go for organic, because if you wouldn’t spray chemicals like Round-up on foods yourself, why would you pay for someone else to?

Feed your body organic, plant-based foods. Want to know how to afford them? Here are some great tips!

1. Buy What’s on Sale

This allows you to rotate what you buy each week and it helps you get in a variety of nutrition. Many stores will cycle when certain organic items go on sale. For example, some rotate the same sale items every four weeks, while some are up to six weeks. Start to pay attention to when items go on sale and you’ll know what to buy when. Or, you can always get friendly with your produce guy (which I highly suggest) and just ask him yourself. Then ask when new trucks are delivered and be sure to get to the store the day the new sale starts and fresh items are delivered. There’s no need to visit multiple stores, but doing so will also give you more exposure to sales.

2. Compare the Cost

Most of the time, organic produce is only a dollar or so more than conventional items. If you can’t afford to buy everything organic, buy what organic foods you can (especially those off the Dirty Dozen list) and eat more of those instead of paying to eat foods filled with chemicals.

Plus, many supermarkets label conventional produce just under the next dollar up in price to make consumers assume they’re much cheaper than organic. For example: conventional apples may be labeled $3.98 per bag or bushel, while organic apples may be $5.28 per bag or bushel. Consumers automatically see the number 3 in the price $3.98 and assume it’s almost $2.00 cheaper, when really, the price difference is only right over $1.25. See what I mean? Don’t let conventional prices fool you! You’re much better paying for a high-quality organic apple free of pesticides and toxins than saving under $2.00 for a bag of less tasty, chemically-treated ones.

3. Shop in Season

It’s also smart to shop in season so you can avoid paying high premiums for items that have to be imported from other countries. Plus, seasonal foods taste fresher, and your body will appreciate you eating in alignment with nature.

4. Don’t Fear Frozen

If you can’t afford organic, fresh spinach, berries, etc., then go with organic frozen items. They might not be as tasty, but frozen foods are possibly just as nutritious (if not fresher) than non-frozen items since they’re frozen at peak harvest. They also last longer, which means you won’t be throwing anything away. Learn how to freeze your own bounty.

5. Re-evaluate Your Priorities

When I started seeing the benefits in my own health from eating organic, plant-based foods, I made sacrifices in other areas of my life so I could afford to do so. Did I really need those magazine subscriptions every month? Was that new shirt each week really more important than feeding my body clean, natural foods? See where you can spare $10.00-$20.00 or so per week, and then spend that money on organic produce versus opting for conventional items.

[via One Green Planet]

6 Disturbing Side Effects of Chewing Gum

By Dr. Mercola

The US is among the top three countries with the highest rates of chewing gum consumption worldwide. In the US, 59 percent of people chew gum, surpassed only by Iran (82 percent) and Saudi Arabia (79 percent) (a primary reason why the Middle East may have more gum chewers than the US is because chewing gum is often given out by merchants in place of small change).

In the US, many people chew gum as a snack simply because they like the flavor or the distraction it provides. Some use it for stress relief or even a tool for reducing food cravings (this typically doesn't work, as I'll explain shortly).

But if you're a regular gum chewer, there's compelling evidence that this is one habit you're better off without. From its questionable ingredients to its impact on your teeth and digestion, chewing gum belongs right in the trash – not in your mouth.

Side Effects of Chewing Gum

Before you reach for another stick of gum, consider these rather disturbing side effects that gum chewing can cause.

1. Chewing Gum May Increase Your Junk-Food Intake

Many people chew on a stick of gum to reduce food cravings and, theoretically, help them avoid eating unhealthy foods. However, while research shows that chewing gum reduces your motivation to eat, your hunger and how much you end up eating, gum chewers' meals end up being less nutritious than those eaten by non-gum-chewers.

For instance, people who chewed gum were less likely to eat fruit and instead were more motivated to eat junk food like potato chips and candy. This is likely because the minty flavor in the gum makes fruits and vegetables taste bitter.

2. It May Trigger TMJ (Temporomandibular Joint Disorder) in Your Jaw

Chewing gum can cause jaw muscle imbalance (if you chew on one side more than the other) and even TMJ or temporomandibular joint disorder in your jaw, which can be a painful chronic condition. Anytime you overuse a certain set of muscles, it can lead to contracted muscles and related pain, including headaches, earaches, and toothaches over time.

3. Gastrointestinal Problems

Chewing gum causes you to swallow excess air, which can contribute to abdominal pain and bloating seen with irritable bowel syndrome (IBS). Further, when you chew gum you send your body physical signals that food is about to enter your body. The enzymes and acids that are activated when you chew gum are therefore released, but without the food they're intended to digest.

This can cause bloating, an overproduction of stomach acid, and can compromise your ability to produce sufficient digestive secretions when you actually do eat food. Some people may also have adverse gastrointestinal symptoms, including diarrhea, from the artificial sweeteners that are commonly found in chewing gum.

4. Tooth Damage – Even from Sugar-Free Gum

If your chewing gum contains sugar, you're essentially "bathing" your teeth in sugar while you chew away. This can contribute to tooth decay. Even if you chew sugar-free gum, there are still risks to your teeth because sugar-free gum often contains acidic flavorings and preservatives that may in fact lead to dental erosion, even if it contains cavity-fighting xylitol. Unlike cavities, dental erosion is a process of incremental decalcification, which, over time, literally dissolves your teeth.

5. Sheep Byproducts

Chewing gum often contains lanolin, a waxy substance that's derived from sheep wool, to help it stay soft. While not necessarily dangerous to your health, chewing on lanolin is not exactly appetizing.

6. Release Mercury From Your Fillings

If you have mercury fillings, you should know that chewing gum may cause this known neurotoxin to release from the fillings into your body. According to one study.

"…chewing gum has been shown to increase the release rate of mercury vapor from dental amalgam fillings… The impact of excessive chewing on mercury levels was considerable."

Every time you chew, mercury vapor is released and quickly finds its way into your bloodstream, where it causes oxidative processes in your tissues. If you chew gum, you're going to be chewing often, which is why it's particularly problematic for those with mercury fillings.

Chewing Gum Linked to Headaches in Teens

Teenagers are notorious for gum chewing and popping. If your child is a frequent gum chewer and suffers from headaches, you should know that a link has recently been established.

One study involved 30 daily gum chewers between the ages of six and 19 years. Each suffered from chronic migraine or tension headaches. After quitting gum chewing for one month, 19 of them had their headaches go away completely while another seven had a reduction in headache frequency and severity. Twenty-six of the children then started chewing gum again, only to have their headaches return within days.

The researchers believe the headaches may be linked to chewing-gum-induced TMJ, which may cause headaches. Past research has also suggested chewing gum may cause headaches via aspartame exposure.

Most Chewing Gum Contains Artificial Sweeteners

You might not pay much attention to the ingredients in chewing gum because, after all, it's not actually swallowed. But the ingredients, many of which are potentially dangerous, do enter your body, directly through the walls of your mouth.

As with the toxic ingredients in personal care products like lotion, which are absorbed directly through your skin and into your bloodstream, the ingredients in gum also get absorbed by your body quickly and directly, bypassing the digestive system that would ordinarily help to filter some of the toxins away.

One such type of harmful chemicals is artificial sweeteners, which are ubiquitous in chewing gum. Many people choose sugar-free gum on purpose, believing it to be healthier than other varieties. But even non-sugar-free brands may contain some sort of artificial sweetener. It is very unusual for them not to.

One of the most commonly used artificial sweeteners in chewing gum is aspartame. Aspartame is metabolized inside your body into both wood alcohol (a poison) and formaldehyde (which is a carcinogen used as embalming fluid and is not eliminated from your body through the normal waste filtering done by your liver and kidneys). It's been linked to birth defects, cancers, brain tumors, and weight gain.

Sucralose (Splenda), another common artificial sweetener used in chewing gum, was approved by the US Food and Drug Administration (FDA) based on only two human studies, the longest of which lasted only four days – even though animal studies found the sweetener was associated with decreased red blood cells (a sign of anemia), male infertility, enlarged kidneys, spontaneous abortions, and an increased death rate. You might also be surprised to learn that consuming artificial sweeteners can cause distortions in your biochemistry that may actually make you gain weight.

Studies looking at this issue show very clearly that artificial sweeteners may actually cause greater weight gain than sugar by stimulating your appetite, increasing carbohydrate cravings, and stimulating fat storage. Several years ago, I wrote a book called Sweet Deception, in which I expose the many concerns related to the consumption of artificial sweeteners. If you want to learn more, this book is an excellent place to start – especially if you're in the habit of chewing sugar-free gum.

Chewing Gum Ingredients to Avoid

Artificial sweeteners are only one reason to avoid chewing gum. Most brands also contain additional chemical ingredients that do not belong in your body. There are natural chewing gum brands on the market that do not contain these questionable ingredients, so if you must chew gum, look for these. However, keep in mind that even natural chewing gum will pose risks from excess chewing, including TMJ, digestive issues, and more.

1. BHT (Butylated Hydroxytoluene)

BHT is so toxic it's already been banned in many other countries. In the US, it's often used as a preservative in chewing gum and other processed foods. BHT has been linked to organ system toxicity, including kidney and liver damage, hyperactivity in children, and may be carcinogenic.

2. Calcium Casein Peptone (Calcium Phosphate)

Found primarily in Trident gum, it's thought this ingredient may be used as a whitening agent or texturizer. As a highly processed milk derivative, little is known about its long-term ingestion, although casein was previously linked to baby formula poisonings in China and is a well-recognized trigger of autoimmunity.

3. Gum Base

It's quite a mystery what "gum base" is actually made out of, but the investigators found it's usually a blend of elastomers, resins, plasticizers, and fillers. Most manufacturers do not reveal more specifics than this. After all, why would they want you to know that you're potentially chewing on petroleum-derived paraffin wax, polyvinyl acetate (carpenter's glue) and talc, all of which are linked to cancer.

4. Titanium Dioxide

Titanium dioxide is often used as a whitening agent in chewing gum, but it's been linked to autoimmune disorders, asthma, and Crohn's disease and is potentially carcinogenic – especially in its nanoparticle form. One study found children are highly exposed to titanium dioxide in confections, with chewing gum containing the highest levels.

Why Are You Chewing Gum?

I generally recommend that you shouldn't chew gum or if you do use gum, use it very rarely or right before a meal when the acid and enzyme stimulation may actually be beneficial. If you'd like to give up gum chewing but are finding it difficult, consider why you're doing it. Below are several common reasons why people chew gum, along with alternative options to help you kick the habit.

• For stress relief: Try these eight stress-relief tips instead, along with the Emotional Freedom Technique (EFT), which is based on the concept that a vital energy flows through your body along invisible pathways known as meridians. EFT stimulates different energy meridian points in your body by tapping them with your fingertips, while simultaneously using custom-made verbal affirmations.
• To freshen your breath: Carry a toothbrush and toothpaste with you so you can brush your teeth even when you're on the go. A natural breath spray also works well for this purpose.
• To overcome food cravings: The tapping and positive affirmations of EFT are frequently effective at reducing food cravings.
• For the flavor: If you're chewing gum because you're hooked on the flavor, remember that both artificial and natural flavors are trying to simulate the flavors that nature readily provides. For healthier flavorful options, try sipping on a glass of water infused with fresh mint leaves, cinnamon, or citrus fruit.

[via Mercola.com]

Watch Out For This Carcinogen In Your Organic Food

The information we're about to share with you will likely make you pretty angry and it should.  Do you consume any of these brands in the picture below (Silk, Starbucks, So Delicious, Horizon, Zico, Blue Diamond, Pacific, Carnation and Tempt)? My guess is that you probably do.

The Cornucopia Institute released a Video by it’s co-founder and Senior Farm Analyst, Mark Kastel and a full PDF Report that shares some very startling practices between the USDA and the NOSA “National Organic Standards Board”- the agency that regulates organic food. This report explains the details behind several allegations of corporate corruption that has allowed several agribusinesses to use chemicals in organic products without sufficient regulatory oversight.

A Carcinogen Hiding In Organic Dairy & Dairy Substitutes

One of the findings has to do with a carcinogenic ingredient all these products have in common, a substance derived from red algae called carrageenan. Carrageenan can be found in most milk substitute products, infant formula, deli meats, cottage cheese and some flavored coconut waters regardless if the product is certified organic by the USDA. I know so many people who get soy lattes from Starbucks to avoid having to consume conventional milk products, so I thought it would be pertinent to include them here on the list below, since they and many other coffee shops use soy milk that contains carrageenan.

I’ve had my doubts about carrageenan for a long time – it started last year when my cousin from Ohio sent me a Facebook message asking about whether or not it was ok to feed store bought almond milk that contained this additive to her toddler aged son. Since I didn’t have all the facts, I erred on the side of caution and suggested she make her own almond milk from scratch only.

Now, there are sound reasons and a plethora of studies that the Cornucopia Institute has summarized that has made all my hunches come true. Their report detailed out several specific studies that showed that food safe and approved “undergraded” carrageenan is containaminated with the non-approved degraded carrageenan. Furthermore, when you ingest the undergraded version, it actually starts to degrade in the gastrointestinal tract and in the liver and turn into a carcinogen, resulting in a serious inflammatory agent that also can cause intestinal abnormalities. Because of this reason and other studies conducted the World Health Organization’s International Agency for Research on Cancer and the National Research Council of the United States both have determined that carrageenan is a carcinogen – a substance that causes cancer.

How In The World Can A Carcinogen Be Allowed Into Organic Food?

This is where the Cornucopia Institute does a extraordinary job showing you the timeline of events, lack of regulation, and down right shadiness that all led up to carrageenan’s approval. They show you the series of situations where companies that profit from these ingredients were some of the only reviewers involved in the decision. It’s easy to understand how this can happen, now that organic food companies are being bought by major conventional food companies left and right. Below is a chart taken from the Cornucopia website that shows the relationship big food now has on several smaller organic companies.

Every time I mention a particular ingredient and it’s harm, I come across opponents to my line of arguments, saying that I am being alarmist or using scare tactics. They love to point out that it’s “food grade” or is safe in “low doses.” Looking at the findings and report on carrageenan, you can see these arguments can be seriously flawed. It reminds me of the times where I discussed the ingredient proplyene glycol in Panera Bread’s salad dressings and TBHQ in Chick-fil-A’s sandwiches. Just like the NOSB has accomplished with the USDA, the FDA also has continuously approved countless chemicals to be added to our food in a low doses. Does anyone really know what the cumulative effect of these additives is over time? Our soil is already depleted of several vitamins and minerals and the nutrition content of our food is declining every single year. How can we afford to put these chemicals in our body? Should we let the FDA tell us what percentage is safe? Or should we use our common sense and decide as a collective group not to consume these additives and chemicals?

I don’t know about you but I feel personally duped by carrageenan. I assumed that once a product was certified organic like Pacific Almond Milk, that it was perfectly safe to drink. I’ve even recommended this product and some others that contained carrageenan here on this site. I’ve since cleaned up my ingredient lists on my recipes and made sure my pantry staples list does not contain any products with this additive in it. We are all learning here together and I hope you forgive me for ever assuming this substance was safe to consume, because it is clearly not.

What You Can Do Instead

Milk substitutes are wildly popular and something many people consume almost everyday, so it’s important that if you were relying on one of these products above to start making your own milk or find another substitute. It’s so easy to make your own. Watch this video to see how I make it. I like to strain my milk through a very fine grain strainer. Check it out, just to see how easy it is! You won’t ever be tempted to buy processed almond milk in a carton again.

Even though Cornucopia estimates they are close to 300 chemical additives approved to be used in organics, there are still thousands approved for conventional products. The facts presented here should not discourage you to eat less organic food, but to encourage you to fight for its regulations and ultimate safeguard. I urge you to watch the Video by Mark Kastel and read the Full Cornucopia Report when you have time and to spread this information to as many people as possible.

Update: Check out Cornucopia’s new shopping guide to find out which products do and do not contain carrageenan (Tree of Life, 365 Brand Whole Foods and Trader Joe’s (cold section) are a few).

[via Food Babe]

Detergent-Free All Purpose Surface Cleaner, DIY Style

This all purpose surface cleaner recipe solves a few problems. First and foremost, it gets things clean and kills germs. But even more appealing, is that it’s free from the harsh chemicals found in all those commercial cleaning products.

It would be great if some scientists could study whether or not fragrances and detergents are addictive. Particularly those found in household cleaning products. Up until the last century, a clean home smelled like vinegar. Lemons. Herbs and oils. But now, it’s that lingering detergent scent and the artificial fragrances that so many people feel are essential to making sure our homes are safe and clean. But nothing could be further from the truth. 

Detergents and artificial fragrances pose serious health risks to your family and the environment. They’re more expensive than they need to be (or should be). And, they’re totally unnecessary.

While it may take some time to break yourself from the expectation of a clean home smelling like bleach or Comet, be assured that the transformation is a liberating one.

Take back your home, and make it clean with this simple recipe for an all-purpose surface cleaner, DIY and au natural style. This recipe is excellent for kitchen counters, sinks, tubs, toilets, faucets and even walls. It’s not ideal for wood floors or furniture, as the alcohol can be drying out and pull off any finish.

What you need

• 2 cups warm water
• ¼ cup white vinegar (or a citrus vinegar)
• 3 tablespoons rubbing alcohol or vodka
• 2 teaspoons liquid castile soap (like Dr. Bronner’s)
• 10-15 drops of your favorite essential oil. Recommendations include lemon, lemongrass, sweet orange, grapefruit, lavender, basil and tea tree oil. Mix as you like or stick with one scent.

Directions

Mix all ingredients into a large spray bottle and shake well. Spray onto surfaces and clean with a soft rag or towel. No need to rinse the mixture off with water.

[via Organic Authority]

Pesticides and Potatoes: 3rd Grader’s Science Project Convinces Us to Choose Organic

Watch out world, the next generation of organic food activists is getting started young. Meet Elise. She’s here to show you through her 3nd grade science project (put together with the help of her grandmother) that potatoes and sweet potatoes may look healthy, but if they’re not organic, they could be doused with a scary, tumor-causing chemical called bud nip.

Sweet Elise did an experiment to see how long it would take a sweet potato to sprout in water. She just couldn’t wait for her tater to grow vines, but after waiting three weeks with one sweet potato and another three weeks with another sweet potato, she saw zero growth. When she asked the produce man at the grocery store why her sweet potato was sprout-free, she was informed that these conventional sweet potatoes will never grow vines because of the use of the chemical bud nip.

Bud nip, also called chlorpropham, is a sprout inhibitor that’s applied a month after harvest. Bud nip is not allowed in organic farming, which is obvious from the other two sprout-friendly sweet potatoes she uses later on in the video. It’s definitely not something that you want on your fruits and vegetables because it gets into the meat of the crop as well. And it can poison laboratory animals by causing inflammation of the stomach and intestinal bleeding. Long term exposure can also cause tumors. Bud nip can be found on potatoes, kale, peaches, broccoli and other common fruits and vegetables. Though from my research, it isn’t used on sweet potatoes commonly like it is potatoes.

Watch the video:

via Organic Authority

What if Natural Products Came with a List of Ingredients?

Processed foods are notorious for their jaw-droppingly long lists of chemical-laden ingredients, each one sounding worse than the last. But as these detailed infographics show, even the simplest of foods are anything but.

These images were put together by James Kennedy, an Australian chemistry teacher.

"I want to erode the fear that many people have of 'chemicals',' and demonstrate that nature evolves compounds, mechanisms and structures far more complicated and unpredictable than anything we can produce in the lab," he told io9.

"This poster series breaks down all the major ingredients in popular natural foods—using E-numbers and IUPAC names instead of common names where they exist. Anthocynanins, for example, which are said to give blueberries their "superfood" status, are also known as E163."

"With these graphics, I wanted to show that Chemistry is everywhere."

[via i09]

8 Foods Even The Experts Won’t Eat

Food scientists are shedding light on items loaded with toxins and chemicals–and simple swaps for a cleaner diet and supersized health. Experts from different areas of specialty explain why they won’t eat these eight foods.

Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they’re organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today’s food producers are neither clean nor sustainable. The result is damage to our health, the environment, or both. So we decided to take a fresh look at food through the eyes of the people who spend their lives uncovering what’s safe–or not–to eat. ” Their answers don’t necessarily make up a “banned foods” list. But reaching for the suggested alternatives might bring you better health–and peace of mind.

1. The Endocrinologist Won’t Eat: Canned Tomatoes

Fredrick Vom Saal, is an endocrinologist at the University of Missouri who studies bisphenol-A.

The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi. Exposure to BPA Causes Permanent Damage In OffSpring

2. The Farmer Won’t Eat: Corn-Fed Beef

Joel Salatin is co-owner of Polyface Farms and author of half a dozen books on sustainable farming.

The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.

3. The Toxicologist Won’t Eat: Microwave Popcorn

Olga Naidenko, is a senior scientist for the Environmental Working Group.

The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize–and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop organic kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix. Make it organic and use coconut oil. If You’re Still Eating Microwave Popcorn, You’re Not Fully Grasping The Health Consequences

4. The Farm Director Won’t Eat: Non-Organic Potatoes

Jeffrey Moyer is the chair of the National Organic Standards Board.

The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes–the nation’s most popular vegetable–they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. “Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”

The solution: Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh.  Budget tip: Organic potatoes are only $1 to $2 a pound, slightly more expensive than conventional spuds.

5. The Fisheries Expert Won’t Eat: Farmed Salmon

Dr. David Carpenter, director of the Institute for Health and the Environment at the University at Albany, published a major study in the journal Science on contamination in fish.

The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You could eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon.

6. The Cancer Researcher Won’t Drink: Milk Produced With Artificial Hormones

Rick North is project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society.

The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. “When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract,” says North. “There’s not 100 percent proof that this is increasing cancer in humans,” admits North. “However, it’s banned in most industrialized countries.”

The solution: Buy raw milk or check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products. The Sour Facts About Milk.

7. The Biotech Specialist Who Won’t Eat Conventional Soy: GMO Unfermented Soy

Michael Harris is biotech specialist who has directed several projects within the biotech sector including those for genetically engineered food. He has been a consultant, manager and director for companies such as Xenon Pharmaceuticals and Genon Corporation.

The problem: Genetically engineered food is a cause of great concern due to the manipulation of DNA and genetic code including transfers from one species to another. Fermented soy is the only soy food fit for human consumption and since almost 90% of soy in the world is genetically modified, if you are not ensuring sources are organic, long-term health problems are inevitable, especially since soy has been found to affect hormonal balance and even cause cancer.

The solution: Check labels to ensure soy is Non-GMO or organic and never consume unfermented sources. If possible contact the company to find out exactly where the Non-GMO soy was obtained.

8. The Organic-Foods Expert Won’t Eat: Conventional Apples

Mark Kastel, a former executive for agribusiness, is co-director of the Cornucopia Institute, a farm-policy research group that supports organic foods.

The problem: If fall fruits held a “most doused in pesticides contest,” apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don’t develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it’s just common sense to minimize exposure by avoiding the most doused produce, like apples. “Farm workers have higher rates of many cancers,” he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson’s disease.

The solution: Buy organic apples or apples from a farmer that you trust!

[via Eat Local Grown]

Organic vs. Local Produce: How To Choose, When You Have To

It’s a bourgeois dilemma, to be sure, but it’s one many produce-loving healthy eaters face: If your neighborhood farmer’s market only sells local blueberries grown with pesticides and the organic ones at your grocer have been flown in from Chile, which do you buy? In an ideal world you’d always have access to berries that fulfill both criteria, but that’s not generally the case.

“I dealt with this yesterday with a client,” culinary nutritionist Stefanie Sacks, MS, CNS, CDN, told me as soon as I presented her with the question. “It’s all about learning how to negotiate.”

We spoke with Sacks, along with local-leaning Juice Generation founder Eric Helms, and the health coach Urban Detox Club co-founder Jen Morris for a well-rounded perspective on the many factors to consider, plus easy tips to help you pick:

FACTORS TO CONSIDER

1. Pesticides and nutrients. 

To avoid gross chemicals altogether, organic is definitely the way to go. But small farmers selling roadside cucumbers may also be using less pesticides than a giant industrial operation; they may even be partially organic, but not up to USDA-certification standards. And if you’re buying the veggies through a third party, they may be checking for you. “We take great pains to meet our farmers and ensure that, certified or not, they’re using sustainable methods and following organic best-practices,” says Juice Generation founder Eric Helms, a huge proponent of local sourcing. It’s just hard to know. Local produce is also going to be richer in nutrients, since it’s been picked more recently.

2. Environment and community.

“If you’re trying to be a conscious consumer, local is usually better,” Urban Detox Club’s Jen Morris says. Not only is it way better for the planet, it also means your dollars are going directly to the person growing your food and supporting the local economy.

3. Taste and appearance. 

As anyone who’s ever opened a plastic box to find already limp, wet arugula knows, when it comes to flavor and prettiness on a plate, local wins. “It goes without saying that local produce—produce harvested just the day before it’s delivered to our USDA Certified Organic production facility—retains a vibrancy with which imported products could never compete,” says Helms.

TIPS TO HELP YOU CHOOSE

1. Talk to the farmers. 

“The people at the market are often the ones growing the food,” says Morris. “Ask them what their practices are like.” If they’re using GMO seeds and spraying pesticides like it’s going out of style, you can always politely move on.

2. Use the Dirty Dozen. 

Both Sacks and Morris suggest using EWG’s list of the top 10 most pesticide-laden foods as a guide. For the foods that top the list, make sure you go organic, even if it means you can’t do local. For those that tend to hold on to less residue, like those on the Clean 15 list, stick to local, even if it’s not organic. This is the kind of grocery shopping negotiation that Sacks recommends.

3. Consider the volume. 

“The amount you’re eating matters,” Sacks says. So if you’re eating an apple every day, for example, you’d better buy the organic bag. If you’re just eating a few slices with almond butter once a week, buy the New York State ones that have been sprayed. “If it’s not something you’re eating a lot of, I wouldn’t get yourself too crazy about it.”—Lisa Elaine Held

[via Well + Good]

GMOs Are Not Just In Food Products

GMOs have known to mainly be in our food and beverages in the grocery store. Many well known victims to genetic modification are squash, corn, soy and many other similar fruits and vegetables. Well the last thing you would think about it GMOs in your home products, you don't ingest them, just use them. According to Natural Cures Not Medicine, this may be the case after all.

Beauty Care Products

Many beauty care products like deodorant sprays, lotions, and facial cleansers, contain GMO derivatives. Look out for denatured alcohol which is simply ethanol made from BT corn. Also be weary of creams made with soy protein isolates, or dehydrogenated soy ingredients as these are also likely GMO.

Cotton

Is that shirt that you have on right now Organic? GM cotton covers more than 15 million hectares on the planet is accounts for more than 70 percent of all cotton grown. Chances are that your cotton swabs and balls are also GM Cotton.

Ink

While soy ink is marketed as an alternative to petroleum based products it is made from GM soy beans. Soy ink is printed on a variety of items from newspapers to magazines. It is also readily absorbed through the skin.

Hand Sanitizer

Not only do hand sanitizers fuel the creation of antibiotic resistant super bugs but they also contain ethanol made from GM corn.

Gasoline

When you go to the pump and see those little stickers that are appearing everywhere that say “May Contain up to 10% ethanol” you can rest assured that it is not ethanol derived from organically grown corn. The idiotic government subsidies shoved into the horribly inefficient process of ethanol production are ending up as fumes in traffic that you and I are breathing in.

So now you know whether you are consuming or using, GM products should never be trusted and can come into your life without even knowing it at all.  Exposure to these products can leave a after effect. Remember to go organic, the safest route of all, as it doesn't contain harmful chemicals or GM product.

Scientists discover what’s killing the bees and it’s worse than you thought

As you may have heard, the mysterious mass die-off of honey bees that pollinate $30 billion worth of crops in the US has so decimated America’s apis mellifera population that one bad winter could leave fields fallow. Now, a new study has pinpointed some of the probable causes of bee deaths and the rather scary results show that averting beemageddon will be much more difficult than previously thought.

Scientists had struggled to find the trigger for so-called Colony Collapse Disorder (CCD) that has wiped out an estimated 10 million beehives, worth $2 billion, over the past six years. Suspects have included pesticides, disease-bearing parasites and poor nutrition. But in a first-of-its-kind study published earlier this month in the journal PLOS ONE, scientists at the University of Maryland and the US Department of Agriculture have identified a witch’s brew of pesticides and fungicides contaminating pollen that bees collect to feed their hives. The findings break new ground on why large numbers of bees are dying though they do not identify the specific cause of CCD, where an entire beehive dies at once.

When researchers collected pollen from hives on the east coast pollinating cranberry, watermelon and other crops and fed it to healthy bees, those bees showed a significant decline in their ability to resist infection by a parasite called Nosema ceranae. The parasite has been implicated in Colony Collapse Disorder though scientists took pains to point out that their findings do not directly link the pesticides to CCD. The pollen was contaminated on average with nine different pesticides and fungicides though scientists discovered 21 agricultural chemicals in one sample. Scientists identified eight ag chemicals associated with increased risk of infection by the parasite.

Most disturbing, bees that ate pollen contaminated with fungicides were three times as likely to be infected by the parasite. Widely used, fungicides had been thought to be harmless for bees as they’re designed to kill fungus, not insects, on crops like apples.

“There’s growing evidence that fungicides may be affecting the bees on their own and I think what it highlights is a need to reassess how we label these agricultural chemicals,” Dennis vanEngelsdorp, the study’s lead author, told Quartz.

Labels on pesticides warn farmers not to spray when pollinating bees are in the vicinity but such precautions have not applied to fungicides.

Bee populations are so low in the US that it now takes 60% of the country’s surviving colonies just to pollinate one California crop, almonds. And that’s not just a west coast problem—California supplies 80% of the world’s almonds, a market worth $4 billion.

In recent years, a class of chemicals called neonicotinoids has been linked to bee deaths and in April regulators banned the use of the pesticide for two years in Europe where bee populations have also plummeted. But vanEngelsdorp, an assistant research scientist at the University of Maryland, says the new study shows that the interaction of multiple pesticides is affecting bee health.

“The pesticide issue in itself is much more complex than we have led to be believe,” he says. “It’s a lot more complicated than just one product, which means of course the solution does not lie in just banning one class of product.”

The study found another complication in efforts to save the bees: US honey bees, which are descendants of European bees, do not bring home pollen from native North American crops but collect bee chow from nearby weeds and wildflowers. That pollen, however, was also contaminated with pesticides even though those plants were not the target of spraying.

“It’s not clear whether the pesticides are drifting over to those plants but we need take a new look at agricultural spraying practices,” says vanEngelsdorp.

[via Quartz]