4 Reasons to be Concerned About What’s in your Makeup bag

4 Reasons to be Concerned About What’s in your Makeup bag

For most of us who use cosmetics on a daily basis our belief is that there couldn’t possibly be harmful ingredients in products we rub into our skin every day.  The fact is very few (about Make up bag titled16%) of the chemicals use in cosmetics are tested and there is well documented evidence that many of the ingredient sued in make-up, cosmetics and personal care products are toxic.

  1. Daily exposure, over a lifetime.  Toxic ingredients are rubbed in or left on the skin for extended period, increasing absorption
  2. The skin is highly permeable which means harmful chemicals can penetrate in significant amounts
  3. Ingredients about which little is known may have carcinogenic and other harmful properties when combined with other ingredients
  4. Being absorbed through the skin means harmful chemicals are bypassing the digestive system, hence not being detoxified by the liver.

For a detailed list of the ingredients we should look out for in our cosmetics and personal care products please click here:  http://whatcanieat.com.au/a/chemical-free/where-do-we-find-the-dirty-dozen

Email : info@whatcanieat.com.au for product referrals or view our make up category

The Cost of Being Sick

The Cost of Being Sick

I am going to start by presenting you with some startling statistics we are facing in our society today, reflecting our poor health in Australia.

It’s estimated that:

  • Depression is the fastest growing disease in the Western WorldThe cost of being sick titled
  • 6 Australians die at their own hand every day and 30 attempt.  This is double the road toll and more than skin cancer
  • 10.8 million Australians are over weight or obese, that’s 63%
  • 342,000 people visit a GP everyday
  • 742,000 prescriptions issued every day
  • 6800 ride in an ambulance
  • 23 000 people admitted to hospital everyday
  • 17 000 visit emergency department in big hospitals
  • Children can inherit allergies from parents
  • Every sick day costs businesses an average of $385
  • 1 in 40 people in Australia call in sick everyday
  • Absenteeism costs Australian businesses $17 billion a year
  • Health Budget – approx. $100 Billion
  • $70 Billion Chronic Conditions
  • $50 Billion spent on chronic conditions caused by lifestyle/behavior
  • 1.8% health care budget spent on prevention
  • So 1.8 % of the budget is allocated to address a problem, which costs 50% of the budget.  Most of that is allocated to vaccination campaigns.
  • 70% of the Budget is spent on diagnosing and managing chronic health conditions.  Of these conditions, approximately 70% are caused by lifestyle/behavior and are therefore amenable to preventive strategies.  This means approx. half of the health care cost in Australia are potential avoidable.

To me, these are incredible statistics.  It is becoming increasingly the norm that people get sick and it shocks me that being continually ill is becoming the acceptable norm.  People need to start looking at the cost of their ill health and not the cost of what good health or prevention costs.

Statistics from the ABS Health Survey taken in 2004/5 show that 30% of people between the age of 45-60 will contract at least 3 chronic conditions. This poses are very difficult problem for both employees and employers alike.

Prevention is not as difficult as it seems, however I appreciate that there is an over abundance of professionals offering their advice and guidance.

My simple recommendations are:

  • Start with Water, purified – approx 1 litre per 25kg
  • Clean eating – mainly raw, not too much
  • Meditate – (positive affirmations)
  • Sleep – regularly 6-8hrs
  • Get Active – 30mins x 5 days
  • Reduce your Chemical Exposure in your home
  • Nutritional Supplementation – studies show you need to supplement
Pantry Organization: Alternative Baking Essentials

Pantry Organization: Alternative Baking Essentials

Most baking recipes call for ingredients from four major food “groups”: dairy (butter and/or milk), flour, eggs, and sugar. For those of us with allergies or intolerances, and for thosePantry organisation titled who choose not to eat some or all of these ingredients, baking can seem like a complicated process. Here are a few alternative baking essentials for your pantry to save time and help bring out your inner star baker.

Dairy

Okay, so this one isn’t technically kept in the pantry, but it’s an essential part of baking recipes so it ought to be included. The most common dairy free options for baking are replacing butter, so the best vegan friendly butter alternatives are:

  • vegan margarine
  • avocado
  • coconut oil
  • banana
  • nut butters

There are also many common milk alternatives on the market, so don’t forget that you can use these instead of cow’s or goat’s milk in your recipes:

Alternative milks (soy, almond, rice, oat, etc.)

Flour

If you need or want to replace the white flour found in your baking recipe with a gluten free or unprocessed alternative, try one of the following:

  • whole wheat flour
  • spelt flour
  • gluten free flour
  • almond meal
  • coconut flour
  • cashew meal
  • black beans

Eggs

Replacing eggs in baking can be difficult, since they serve so many purposes (binding and rising to name a few). It’s important to distinguish what function they have in a particular recipe before choosing an alternative.

When a recipe calls for eggs as a binding agent, then the best replacements are:

If you want something more “eggy” and vegan or allergy free, consider something like:

  • flax egg (egg replacer)
  • fruit and veg purées

Sugar

Sugar alternatives in baking are actually very easy to find these days. Many people are steering away from standard granulated sugar and choosing a healthier, more natural option like those on this list:

  • Stevia
  • honey
  • coconut palm sugar
  • maple syrup or molasses
  • dates
  • agave syrup

Other alternative ingredients

If you want to get really creative with your alternative baking recipes, try making your own thickening agents from ingredients such as:

  • agar
  • guar gum
  • xanthan gum
  • tapioca
  • kuzu
  • arrowroot

Last but not least, who can forget chocolate? If you need or want to replace your chocolate in a recipe, try:

  • cacao nibs
  • carob

When you’ve got all your ingredients together, make sure to set them up together in your pantry in an accessible box or Tupperware so you’re more likely to get them out and use them. Now the only thing left to do is to get baking!

(Check out this fantastic chart for alternative baking ingredients if you need more specific advice and for conversions.)

For more pantry and kitchen tips and tricks (for alternative bakers and for everyone else!), check out Modernize.com.

For all your alternative baking products visit What Can I Eat

Kaitlin Krull

via Modernize

 

Do we or don’t we need to Supplement?  That is the question.

Do we or don’t we need to Supplement?  That is the question.

After attending a recent talk by Dr Peter Dingle, I purchased his book

“A Supplement a day keeps the doctor away”. Briefly, Dr Peter Dingle has spent the last 25 years as a researcher, educator, communicator and author.do we need to supplement titled

In this book he talks about the science behind why we need to supplement our diet, the overwhelming evidence, medical contradictions and lies, and basically explains why we are deficient if we are solely relying on our food chain.

50 – 100 years ago we enjoyed high levels of nutrition and low levels of toxicity.  People for the most part enjoyed whole foods and healthy lifestyles.  Today this has turned on its head and we are exposed to super high levels of toxicity and low levels of nutrition.  As Peter explains, if it is not in our soil, it is not in our food.  “Half the world is dying from not enough food and the other half from too much nutrient –depleted, calorie-dense food. Times have changed and so has the way we need to look at food, nutrition and our health.”

We often hear that we need to eat a balanced diet, buy organic, exercise more and get more fresh air. All great advice, however occasionally ‘life’ gets in the way.  Busy people often neglect to look after themselves adequately, maybe start to eat too many takeaway or processed foods, push a little too hard or are managing varying levels of stress.  The cracks begin to show, fatigue sets in, poor sleeping patterns emerge along with a whole range of various symptoms, often as a result of depleted vitamin and mineral levels in the body.

Taking supplements then becomes a vital option in a daily routine, in order to meet all the body’s requirements, increase immunity and effectively stay pro-active taking responsibility for our own health and wellbeing.

Be aware though, there are many supplements on the market and once again you need to purchase good quality products to gain maximum results.

To read more about supplementation go to Drdingle.com or contact our office for further recommendations.

Kylie offers a FREE 15 minute consultation referring people to quality products and services.

Email: kylie@whatcanieat.com.au to book a suitable time.

New Food Pyramid Powered by the People not Industry

New Food Pyramid Powered by the People not Industry

The Food Pyramid has a long and interesting history attached to it and was also influenced by necessity and pressure by various food industries.

The very first “food pyramid” was a Swedish invention of necessity. Gripped by high food prices in the 1970’s they developed a guide for the population indicating “basic” and “supplementary” foods – in a nutshell
lady with pyramidbasic foods were foods considered essential to a person’s well-being and supplementary foods were foods that provided vitamins and minerals basic foods did not.

There were many different versions of dietary guidelines throughout American history dating back to the 1800’s but The American Food Pyramid I was familiar with growing up, emerged in the 1990’s and was disbanded for the current “My Plate” option available today. To establish the guidelines for the Food Pyramid, a team of nutritionists were commissioned to submit their recommendations for the diagram, with the intention that this would become the basic guidelines for the American diet. However once this recommendation was submitted to industry for comment, they began extensively lobbying the government to have the guidelines amended to protect their various industries interests. Eg. Grain industry, Meat industry, and Agriculture industry, Dairy Industry.

Below is an excerpt from Luise Light the Nutritionist who led the team recommending the guidelines for the initial American Food Pyramid.

“When our version of the Food Guide came back to us revised, we were shocked to find that it was vastly different from the one we had developed. As I later discovered, the wholesale changes made to the guide by the Office of the Secretary of Agriculture were calculated to win the acceptance of the food industry. For instance, the Ag Secretary’s office altered wording to emphasize processed foods over fresh and whole foods, to downplay lean meats and low-fat dairy choices because the meat and milk lobbies believed it’d hurt sales of full-fat products; it also hugely increased the servings of wheat and other grains to make the wheat growers happy. The meat lobby got the final word on the color of the saturated fat/cholesterol guideline which was changed from red to purple because meat producers worried that using red to signify “bad” fat would be linked to red meat in consumers’ minds.

old food pyramidWhere we, the USDA nutritionists, called for a base of 5-9 servings of fresh fruits and vegetables a day, it was replaced with a paltry 2-3 servings (changed to 5-7 servings a couple of years later because an anti-cancer campaign by another government agency, the National Cancer Institute, forced the USDA to adopt the higher standard).

Our recommendation of 3-4 daily servings of whole-grain breads and cereals was changed to a whopping 6-11 servings forming the base of the Food Pyramid as a concession to the processed wheat and corn industries. Moreover, my nutritionist group had placed baked goods made with white flour — including crackers, sweets and other low-nutrient foods laden with sugars and fats — at the peak of the pyramid, recommending that they be eaten sparingly. To our alarm, in the “revised” Food Guide, they were now made part of the Pyramid’s base. And, in yet one more assault on dietary logic, changes were made to the wording of the dietary guidelines from “eat less” to “avoid too much,” giving a nod to the processed-food industry interests by not limiting highly profitable “fun foods” (junk foods by any other name) that might affect the bottom line of food companies.”

Unsurprisingly, as noted in The Wall Street Journal, obesity rates have increased ever since the introduction of the food pyramid, aka the day millions of people suddenly thought eating eleven billion slices of white bread per day was healthy.

After 30 years of the old Food Pyramid we finally have a long awaited and needed amendment, better reflecting a model that I believe will serve the generations to come much more effectively. The changes come as Australian waistlines continue to balloon, with about 65 per cent of adults over the age of 18 now classified as overweight or obese, and out of those, about 25 per cent considered severely obese.

The three-tiered design has given way to five specific food sections, with plant-based foods still taking up the largest amount of space, while fruit, vegetables and legumes are emphasised in the bottom layer.

Grain foods, moderate amounts of dairy and protein foods such as lean meat, poultry, fish, eggs, nuts, seeds and legumes follow, with the top — and smallest — layer advocating for tiny amounts of healthy fats.

For the first time, the pyramid also specifically encourages people to reduce their sugar intake, replace salt with healthy spices and herbs, and drink more water.

It is certainly better late than never.

new food pyramid

Resources:

http://www.todayifoundout.com/index.php/2013/09/invented-food-pyramid/

http://www.healthline.com/health/history-food-pyramid#1

http://www.news.com.au/lifestyle/food/sugar-and-junk-food-all-but-disappear-from-the-iconic-food-pyramid-as-soba-noodles-tofu-and-quinoa-make-their-debut/story-fneuz8wn-1227359804429

Know your Eggs

Know your Eggs

Like everything today I believe we need to know where our food comes from, how it is produced and decide whether that is in line with your principles and code of ethics.  Here is a quick run down on the various know your eggs titledeggs and the choices available and what they mean so you can make the choice that best suits you.

Caged Eggs:

 The vast majority of egg-laying hens are confined in battery cages. On average, each caged laying hen is afforded only 67 square inches of cage space—less space than a single sheet of letter-sized paper on which to live her entire life. Unable even to spread their wings, caged laying hens are among the most intensively confined animals in agribusiness.

Cage-Free:

Uncaged, inside barns

Generally no access to outdoors

Can engage in many of their natural behaviors such as walking, nesting, and spreading their wings

Beak cutting and forced molting through starvation are permitted


Free-Range:

Uncaged inside barns

Have some access to outdoors, but there are no restrictions regarding what they can be fed, and no requirements for the amount, duration or quality of outdoor access.

Because they are not caged, they can engage in many natural behaviors such as nesting and foraging.

Beak cutting and forced molting through starvation are permitted.
Pasture-Raised:

Pasture-raised hens are kept outdoors for most of the year, on a spacious pasture covered with living plants, and are kept indoors at night for protection. 

However, because there is no regulation of the term, there are no restrictions regarding what the birds can be fed and no requirements for the amount of time spent on the pasture, the amount of space per bird, or the quality of the pasture.

Beak cutting and forced molting through starvation are permitted.

Is Certified Organic any better?

They’re better than regular caged eggs, but have a long way to go for us to consider them humanely produced!

Birds producing Certified Organic eggs have the same standards as Free-Range, with the only differences being that they are fed an organic, all-vegetarian diet free of antibiotics and pesticides, as required by the U.S. Department of Agriculture’s National Organic Program and compliance is verified through third-party auditing.

 

http://foodmatters.tv/content/the-truth-about-eggs?

http://www.humanesociety.org/

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