Saturday, March 21, 2015

Eating for your blood type? Wuuuut?

I just fell across this information passing through my Facebook feed. Mind, Body, Green, a page I follow posted an article Called 5 Things you need to know about your blood type. One aspect of it stood out to me, No. 5. It basically says that every blood type has different nutritional needs....

Hmmmm well, if that's true, maybe that's why some people prefer some food types over others. For example, I love carbs and meat isn't that important. Well, apparently because I'm A+ I can process carbs more efficiently and the most healthy diet is a vegetarian one, with perhaps the inclusion of fish. Perhaps that's also why some of these 'diets' work for some and not others!

I did some research on my blood type and found the source of most of the internet's information about the subject. Dr. Peter D’Adamo, a naturopathic physician, he even developed a diet based on blood types, which he describes in his book "Eat Right for Your Type."

Well, I am too impatient to buy the book, so his website worked just fine for me! I'm A+ here's the page on that. His website is a wealth of knowledge on the subject.

The part that really stood out to me was the area that describes personalities by blood type and what types of environments we thrive or struggle in... I mean... The A+ description was like written about ME!

"...sensitive to the needs of others, good listeners, detail oriented, analytical, creative and inventive"

Okay, okay, I can work on my listening skills at times... But, I mean come on! That is not everyone!

I have no clue if this is legitimate, but, it sounded more of a possibility of the diets and BS that people tend to believe. So, I its interesting at least and life changing possibly to some. So, here's the info I found....

Thoughts?!?!
 

Personality by blood type:


I found this article to be really neat! Here's a tid bit!

Blood Type O: Type O’s are outgoing, and very social. They are initiators, although they don’t always finish what they start. Creative and popular, they love to be the center of attention and appear very self confident.

Blood Type A: While outwardly calm, they have such high standards (perfectionists) that they tend to be balls of nerves on the inside. Type A’s are the most artistic of the blood groups. They can be shy, are conscientious, trustworthy, and sensitive.

Blood Type B: Goal oriented and strong minded, type B’s will start a task and continue it until completed, and completed well. Type B’s are the individualists of the blood group categories and find their own way in life.

Blood Type AB: Type AB’s are the split personalities of the blood groups. They can be both outgoing and shy, confident and timid. While responsible, too much responsibility will cause a problem. They are trustworthy and like to help others.


Preferred diet by blood type:

 The Dr's website and book is a more detailed place to read about this, but, I found this article helpful too....

Type O blood: A high-protein diet heavy on lean meat, poultry, fish, and vegetables, and light on grains, beans, and dairy. D'Adamo also recommends various supplements to help with tummy troubles and other issues he says people with type O tend to have.

Type A blood: A meat-free diet based on fruits and vegetables, beans and legumes, and whole grains -- ideally, organic and fresh, because D'Adamo says people with type A blood have a sensitive immune system.

Type B blood: Avoid corn, wheat, buckwheat, lentils, tomatoes, peanuts, and sesame seeds. Chicken is also problematic, D'Adamo says. He encourages eating green vegetables, eggs, certain meats, and low-fat dairy.

Type AB blood: Foods to focus on include tofu, seafood, dairy, and green vegetables. He says people with type AB blood tend to have low stomach acid. Avoid caffeine, alcohol, and smoked or cured meats.


 

Monday, June 23, 2014

Are you using and sharing Essential Oils safely?


By no means would I consider myself an authority or expert on Essential Oils (EO's) and/or aromatherapy. Which is exactly why I am writing this blog..... Too many of us are out there with false confidence distributing and using essential oils.

I have been using essential oils for over 15 years, mainly tea tree and lavender, for my skin. In the last 5 years I began using them around my house in cleaning products, potpourri, and air fresheners, and dabbling in wellness approaches with a few very common oils. Then I was introduced to doTERRA, one of the well known Multi Level Marketing (MLM) essential oil distribution companies, another to be aware of is Young Living Essential Oils.

Both companies offer some Essential Oil and Aromatherapy education, but, I feel that they do not emphasise the safety precautions well and constantly remind you that EO's are safe and effective. The issue is that they can also be dangerous if you are not aware of the limits.

The National Association for Holistic Aromatherapy (NAHA) website has reliable information about EO's and also provides a list of approved aromatherapy certification schools if you are interested in going further.They have a very informative page about aromatherapy safety.

I urge people to look beyond what is in front of them and make sure you are doing something you are fully informed about. Aromatherapy is a useful and wonderful tool, but, can be extremely dangerous if you are not aware of the boundaries....



Here are a few things I wish learned before...
  • EO's should NOT be ingested, they are 50 times more powerful in oil than herb form. It is recommended you drink tea made from the herbs and flowers instead and under the guidance of a certified aromatherapist.  
  • ALWAYS do a patch test for every oil on the inside of the elbow for 20 min. before using it.
  • The ONLY EO's you can put on skin without a carrier oils are: Lavender and Tea Tree, and only if your skin is not sensitive.
  • ALWAYS double dilute essential oils for children this comes to 1/2 of the 1% delusion or less. 
  • The ONLY EO's that are SAFE to use during pregnancy are as follows...
    • Bergamot
    • Geranium
    • Lavender (Angustofolia)
    • Lemon
    • Mandarin
    • Neroli
    • Orange
    • Patchouli
    • Sandalwood
    • Tea Tree
    • Ylang Ylang
    • All the other essential oils should not be used, some of them are reported abortifacient (may cause abortion). There are a small number of other essential oils that may be used with caution, but only if you are an experienced Certified Aromatherapist.
       
  • There are a number of EO's that should NEVER be used, they have been deemed hazardous to your health.They are considered toxic, carcinogenic, or cautionary. They also may not have thorough testing to consider safe. The highlighted ones are available through doTERRA.
    • Ajowan
    • Arnica
    • Bitter Almond
    • Boldo Leaf
    • Buchu
    • Calamus
    • Camphor
    • Caraway
    • CASSIA
    • CINNAMON
    • CLOVE
    • Elacampane root
    • Horseradish
    • Jadorandi
    • Mugwort
    • Mustard
    • Parsley Seed
    • Pennyroyal
    •  Peru Balsam
    • Rue
    • Sage
    • Santolina
    • Sassafras
    • Savin
    • Savory
    • Southernwood
    • Tansy
    • Thuja
    • Tonka bean
    • WINTERGREEN
    • Wormseed
    • Wormwood
  • Citrus oils are photosensitive and may cause skin sensitivity to sunlight. Avoid direct sunlight for 3-4 hours.
  • Here are specific oils to avoid if you have certain health conditions...
    • Taking blood thinners
      • Avoid:Cinnamon, sage, and hyssop.
    • Epilepsy
      • Avoid: Finnel, sage, rosemary, and hyssop.
    • Estrogen Cancers
      • Avoid: Geranium, rose, and clary sage.
    • High Blood Pressure
      • Avoid: Pine, rosemary, sage, and thyme.
    • Kidney Problems
      • Avoid: Juniper, sandalwood, and coriander.
    • Cancer
      • Avoid: Aniseed, basil, clove, cinnamon, fennel, laurel, nutmeg, and star anise.
    • Skin Cancer
      • Avoid: all citrus oils
    • Asthma
      • Avoid: thyme & steam inhalation
  • Do not use EO's in the eye, flush with milk or carrier oils.
  • Essential oils will NOT last forever. Keep them closed, in a dark cool place as much as possible. If they loose their smell, toss them.


Here's a quick guide to common essential oils and what the contraindication are:
http://aromatictherapeutics.com/inspiration/essential-oil-contraindications


Here is a very details three page list of Essential Oil safety and basics on carrier oils and other useful info!
http://www.healthy.net/Health/Article/Guidelines_for_Using_Essential_Oils_and_Herbs/1711/1


BE WELL & BE SAFE!!!
xoxo
-Jen





Sources:
 Introduction to Holistic Aromatherapy By: Francine Milford
Aromatherapy, Soothing Remedies to Restore, Rejuvenate, and Heal By: Valerie Cooksley, R.N.


Thursday, December 26, 2013

Essential Oil Links and Resources



DoTerra

www.doterra.com

Research/Resources:
http://everythingessential.me/index.html
www.aromaticscience.com/


Education:
www.doterraeveryday.com
www.oilsmentor.com
www.doterrauniversity.com
www.oilsu.com
 
Business Tools:
www.accesstheexpert.com
www.aromatools.com
www.myoilbusiness.com/
www.mydoterratools.com



Misc. Essential

Friday, December 13, 2013

No more shampoo for me!

I've known about this method of not washing your hair with shampoo and for a long time I wasn't really into the idea. But, recently I've decided that my hair regime has become way too expensive between shampoo & conditioner, styling products for both wavy & straight styles, and hair color. I've also become frustrated with an issue I have where I get little bumps on my scalp that are very painful. I know they come from the shampoo and the shampoo & conditioner that doesn't cause them is very expensive. So, after some deep thought and consideration I've decided to not use shampoo at all anymore.

Shampoo is overrated anyway. Even in beauty school we learned that using it everyday isn't good. I've tried to urge my clients to not use it often but, unfortunately the people who really shouldn't use it often, use it the most because they become greasy. Shampoo has a drying effect on the hair, it strips hair of needed natural oils, and in turn can cause excess breakage.

I've researched and used the baking soda and apple cider vinegar method, but,  there are a staggering amount of reviews saying that eventually it makes your hair brittle. I only used the method for a little over a week, but, I do already see signs of breakage. So, I need a bit more moisture in my no-poo method.

I've decided to use a combination of Water/Honey washing and Conditioner Washing, along with the occasional coconut oil deep conditioning treatment.

They talk about a transition period with the hair where I assume your scalp becomes greasy and gross. I've heard people say that they didn't have much of a transition because they'd already gone to a once a week shampoo schedule prior, which I have too. So, my fingers are crossed that I will transition without too much nasty!!!

I will let you know how my progress goes!

xoxo

One Week update!!

As this week has gone by I've water washed my hair three times. That was more than I expected to, but, I did experiment with an olive oil treatment mid week and it made my scalp very oily so I needed to give it a rinse the next day to feel comfortable. I learned that olive oil is a great addition but, only on the mid shaft and ends of the hair. Besides the oil experiment, I feel that my hair hasn't been too nasty or yucky yet. I did touch up my roots yesterday I used demi-perminent color so I didn't need to use shampoo when rinsing. What I did instead was use the honey/water mixture a couple of times to get most of the color out. Then I used watered down apple cider vinegar to restore my hair's PH. I had to really rub my head to get the color off and I washed my hair first then as my shower went on I felt an itch here and there, sure enough, I had more color so I just mixed more honey water and focused in the areas I felt weren't rinsed enough. 

Each time I've water washed my hair I've used a different combination of oil and mousse or nothing, to see how my hair is reacting. I definitely see more waves which means its already feeling more healthy. I also realized that I have the best 70's hair ever!!! I have not purchased a recommended conditioner yet, so I hope once I get my hair more moisture it'll tame a bit. So, I'm not quite sure what I prefer as far as styling yet.

 Here's some pix to see that I'm not a greasy mess. I just need to figure out a way to tame the mane. 

 

Tuesday, November 5, 2013

Why I'm reincorporating fluoride in my dental regiment.

Let me begin my explaining that I am the kind of person who is practically obsessed with information about becoming healthier and switching to more natural alternatives to avoid toxins. Since I can control some of that, why not?

I started seeing information about fluoride being toxic and harmful about three years ago. I didn't make any changes at first since like everyone else, we've been told that fluoride helps our teeth and is good for us. Why else would they put it in baby water, drinking water, and many other sources we use daily? But, being the person I am, once I get a scent of a subject I can control in my life I find a way to investigate further until I decide if its something I want to change or pass on.

Here are just a few articles that I've read on the matter. Which to me are quite impressive with data leading me to feel that avoiding it would be potentially beneficial for me.You can find hundreds of compelling articles and sources supporting that fluoride is in fact a poison and something to logically be avoiding. So, it couldn't hurt to avoid it right?

Natural News: Fluoride Babies

Cheese Slave: Top 10 Dangers of Fluoride

About.com: Fluoride Controversy

I've always had issues with my teeth. Since I  was little I've needed to have cavities filled. I've always envied people who don't do anything special with their teeth and never get cavities. I am not perfect with my dental regiment but, I do brush daily and floss regularly. My dentists have always given me fluoride rinses and tooth past to help me with tooth decay and cavities. Its been a regular thing for me to visit the dentist and get something done. So, I'm not new to the conversation about how important fluoride is.

About two years ago I started buying fluoride free tooth paste and wash. I stopped using my fluoride rinse recommended by the dentist. I had been breastfeeding my son for about a year at this time and went to the dentist to have some work done. He found my teeth had a degeneration likely from a calcium deficiency and recommended I take Calcium, Magnesium, and D3 supplements, which I started immediately. We figured that it was due to the breastfeeding and not taking my prenatal vitamin the way I should. Because of the sensitive nature of my teeth knowing I don't have the best track record with them, I was religious about my vitamins after that.

 I've been obsessing about finding ways to heal my teeth and better ways to care for my teeth other than just tooth paste. I found information on oil pulling, healing teeth through diet, and natural alternatives to traditional toothpaste. I did add oil pulling to my morning routine and I do feel that my mouth is cleaner. I am not able to commit to the recommended diet they claims heals your teeth, so that's out of the question. I've also not converted to DIY tooth paste as I still had some of the last tube or natural tooth paste I bought. But, I did plan to incorporate a mineral powder DIY toothpaste which is supposed to help restore or strengthen teeth.  

Its has now been one year since I've gone to the dentist. I again need to go back to the dentist for serious work. I have three teeth that have cracked or chipped, at least one that will need a root canal, and who knows how many cavities or other unseen problems. I feel like my teeth are brittle and at the rate that's all happened, I fear I will need dentures soon. The progression rate at which my teeth have gone bad is much faster than I've experienced in the past.

I have no idea if removing fluoride from my dental regime had an affect on things, but, I cannot afford to risk it. I already have to prepare to pay another couple thousand to have the work done that I know I need, lets not forget the work I don't know I need. I have decided to reintroduce my fluoride rinse and a natural fluoride toothpaste. I'm also going to continue to do oil pulling and brush with a mineral DIY powder once a day. I will continue to take a Cal/Mag/D supplement and my prenatal. I suppose I will know if the next year has less tooth decay if fluoride does in fact help my teeth.

As much as I'd like to be all natural, in this instance I must go with moderation. Welcome back fluoride.





Wednesday, January 19, 2011

This is my story.

I was asked by a friend to write out what I did to lose weight and how I stay healthy. Although I have my moments when I'm not the best roll model, I did write the details of my weight story and the eating habits I've learned to live by. I felt it would make sense to share it on my blog that I created to write about how healthy moderation in possible and necessary! Hope you enjoy!

Here's my story....

My Crazy Sanity Blog: I'm Curvy: Part 1
My Crazy Sanity Blog: I'm Curvy: Part 2

It takes only minor changes to make a huge impact on your life and those around you....

Thursday, September 23, 2010

Yummy vegetarian recipes.

Here's a collection of my favorite vegan recipes picked from a recent newsletter from Daily Green. You should try these at home!


Vegan Red Velvet Cake with Buttercream Frosting

      


This vegan-friendly recipe for red velvet cake, complete with the buttercream frosting, is the perfect finish to any meal.


SERVINGS
8 to 10



INGREDIENTS
For Cake Batter:
3 1/2 cups (440 g) unbleached all-purpose or whole-wheat pastry flour
1 1/2 cups (300 g) granulated sugar
2 teaspoons (9 g) baking soda
1 teaspoon (6 g) salt
2 teaspoons (9 g) cocoa powder
2 cups (470 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
2/3 cup (155 ml) canola oil
3 tablespoons (45 ml) red food coloring
2 tablespoons (30 ml) distilled white vinegar
2 teaspoons (10 ml) vanilla extract
Ground pecans, for topping (optional)



For Buttercream Frosting:
1/2 cup (112 g) nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature
3 cups (300 g) confectioners' sugar
1 1/2 teaspoons (8 ml) vanilla extract
2 tablespoons (30 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water
Assorted food colors (optional)



DIRECTIONS
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4). Lightly oil two 8-inch (20 cm) round cake pans.
To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix until thoroughly combined.
Divide cake batter evenly between prepared cake pans. Place pans in the oven spaced evenly apart. Bake for about 35 minutes, rotating 45 degrees halfway through. When the cakes pull away from the side of the pans and a toothpick inserted into the center of each comes out clean, they are ready.
Let cakes cool for 10 minutes in the pans, then run a knife around the edges to loosen them from the sides. One at a time, invert cakes onto a plate and then reinvert onto a cooling rack, rounded-sides up. Let cool completely.
To make the frosting, with an electric hand or stand mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, add confectioners' sugar and fluff for another few minutes. Add vanilla, milk and food coloring (if using).
Once all ingredients are well-combined, beat on high until frosting is light and fluffy, 3 to 4 minutes. Add 1 or 2 tablespoons more milk to achieve the right consistency. Cover the icing with plastic wrap to prevent it from drying out until ready to use. Rewhip before using.
To frost cake, place one layer, rounded-side down, on a plate or cake stand. Using a palette knife or offset spatula, spread some frosting over top of cake. Carefully set other layer on top, rounded-side down, and repeat. Cover entire cake with remaining frosting. If desired, sprinkle with pecans.

Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Vegan Tofu Spinach Lasagna




The tofu "ricotta" has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with.


SERVINGS
8 to 10



INGREDIENTS
1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice



DIRECTIONS
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).
Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.
Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)
Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.
Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.


SERVING SUGGESTIONS AND VARIATIONS
Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.
This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.

Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Baked BBQ Tofu


Forget digging up a barbecue pit in your backyard. This chewy and succulent barbecue comes straight outta the oven. Serve with rice or mashed potatoes and steamed broccoli.

INGREDIENTS
1 pound tofu, drained and pressed, cut widthwise into eighths
2 tablespoons peanut oil
1 tablespoon soy sauce
Apricot BBQ Sauce:
1 tablespoon peanut oil
1 small yellow onion, diced
2 cloves garlic, chopped
11⁄2 pounds apricots (6–8, depending on their size),pitted and sliced about 1⁄2 inch thick
1⁄2 cup vegetable broth or water
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground coriander
Several pinches of freshly ground black pepper
1⁄4 cup molasses
2 tablespoons pure maple syrup
2 tablespoons tomato paste
3 tablespoons soy sauce
1 teaspoon liquid smoke

PREPARATION
For the Apricot BBQ Sauce:
In a small saucepan over medium-high heat, sauté the onions in oil for 7 to 10 minutes, until browned. Add the garlic, sauté for 2 more minutes. Add the vegetable broth to deglaze the pan. Add the apricots, black pepper, ginger, and coriander.

Cover and bring to a boil. Once the sauce is boiling, lower the heat to medium-low and let cook for about 10 minutes, until the apricots are mushy.
Uncover and add the remaining ingredients. Cook for about 10 more minutes, stirring often and mashing the apricot as you stir. Taste the sauce and adjust the sweetness, if necessary.
Remove from the heat and let cool until it’s not steaming, stirring occasionally to speed up the cooling.
Transfer to a blender or food processor and puree until completely smooth. Keep refrigerated in an airtight container until ready to use.


For the tofu:
Preheat the oven to 350°F. In a 9 ~ 18-inch (prefer¬ably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes. Meanwhile, prepare whichever sauce you’re using.

When the tofu is done baking, pour the Apricot BBQ sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.

From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2007.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


've highlighted the bok choy version of this dish because it's so pretty, but this same recipe made with cabbage and leeks is just as delicious and worthy of equal attention. Christopher and I absolutely lived off cabbage and leeks for years. I beg you to try both versions. There's something about the combination of the flaxseed oil, the sour of the vinegar, the freshness of the green and the seeds... Oh my God.

SERVINGS
2

INGREDIENTS
1 to 2 small heads bok choy (left intact) or 1/2 large head bok choy (chopped into bite-size pieces)
1 tablespoon umeboshi vinegar
1 tablespoon flaxseed oil or extra-virgin olive oil
1 teaspoon Gomashio


PREPARATION
1. Bring water to a boil in the bottom of a steamer or a pot fitted with a steamer basket. 
2. Add the bok choy and steam for 1 to 2 minutes until the vegetable is just starting to wilt. 
3. Transfer to a serving platter. 
4. Mix the vinegar and oil together in a small bowl, and drizzle over the steamed bok choy. (You may not need it all.) 
5. Serve sprinkled with the gomashio.


VARIATION
You can serve lightly steamed leeks and cabbage the same way. Be sure to steam the leek and cabbage separately, as it's nice to keep their flavors pristine and their cooking times may vary depending on the size and thickness of the vegetables. Top with toasted sunflower or pumpkin seeds seasoned with a few drops of shoyu.

NOTES
People tend to throw greens in a steamer and just walk away, so it's alarmingly easy to overcook bok choy. I recommend you always err on the side of undercooking it, since it's so water-dense that it continues to cook a little after being removed from the steam. What you're aiming for is crunchiness without bitterness.
After you get familiar with this recipe, you may decide you want to use less vinegar. Find the oil to vinegar ratio that works best for you.

Excerpted from The Kind Diet by Alicia Silverstone (2009, Rodale). All rights reserved. See more of Alicia Silverstone's vegan recipes.