the flag that doesn’t fly…

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Vandenberg AFB, located in Lompac, California.  Between the fields where the flag is planted, there are 9+ miles of flower fields that go all the way to the ocean. 

It is 740 feet long and 390 feet wide and actually maintains the proper flag dimensions as stated in

Executive Order #10834This gorgeous flag is 6.5 acres  with each stripe being 30 feet wide and each pointy star 24 feet in diameter!  Containing over 400,000 larkspur plants, with 4-5 stems each, for a total of more than 2 million flowers.

A beautiful tribute to our nation and to our soldiers everywhere.

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PHY906…a soothing way to treat side effects of chemo…

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Did you know that more than 1 million people in the USA get cancer each year?  Heartbreaking..

With the ugly diagnosis comes tests, x-rays, chemotherapy, surgeries…and then the severe side effects begin to take a toll on your body.

But what if you could soothe some of those nasty chemo side effects?  What if you could have relief or provide relief for your loved one?   Thanks to an 1800 year old Chinese herbal mixture, help is on the way!

Reformulated in the US,  Huang Qin Tang, is an ancient brew that can treat the severe gastrointestinal symptoms of chemo, such as diarrhea, nausea and vomiting, fever, headache, IBS symptoms, and Inflammatory Bowel Disease.

Thankfully, Yung-Chi Cheng, Ph.D., Henry Bronson  Professor of Pharmacology at the Yale University School of Medicine, began looking at ways to decrease the side effects of chemo.  He and his team treated cancerous mice with chemotherapy, that not only shrunk the tumors in their intestinal lining, but a few days later actually restored the damage!

“Irinotecan reduces tumor growth by itself but if you combine with PHY906, it will further reduce tumor growth,” said lead author Yung-Chi Cheng at the Yale University School of Medicine in the United States.  By itself, PHY906 does not decrease tumor growth, it has to be used in combination with chemotherapy.” (via)
 
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This is a mixture of four different herbs which are Chinese peonies (Paeonia lactiflora Pall), skullcap root (Scutellaria baicalensis Geori), fruit from the Chinese date tree (Ziziphus jujuba Mill) and Chinese licorice (Glycyrrhiza uralensis Fisch) .  A grouping of 62 different chemicals used together (at precise ratios) to be used alongside chemotherapy treatment.
 
Currently this drug is being developed by PhytoCeutica, Inc.  It is still being evaluated in clinical trials and difficult to find in the US, so hold tight.  HELP IS ON THE WAY!
 
Talk to your doctor about PHY906 and see if this ancient brew is right for you!
 
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Yacón……what is it and what do I do with it?

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Well here’s another beauty that has escaped me.  The yacón. (pronounced ya-kon) In the Inca language, yacón means ‘water root’.

Another name for the yacón is Peruvian ground apple.  A perennial tuber grown in the ground, with a taste similar to a cross between celery and a Granny Smith apple and a touch of pear.  This little treat is naturally low in calories and high in fiber….and can’t we all use a little more fiber?  (is it me or does this sound suspiciously like Jicama?)

“The tubers and leaves contain high levels of inulin, a form of sugar humans  cannot easily break down, making it low in calories. Inulin also aids digestion  and promotes the growth of beneficial bacteria in the intestine, while  inhibiting toxic bacteria. Recent research also has found that yacon tubers and  leaves are a good source of antioxidants.”(source)

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Yacón also benefits the bacteria in the intestinal tract and colon that boost the immune system and aid digestion, something else we need….digestion! This potential as a dietary aid and as a ‘sweet spot’ for diabetics has led to yacón being grown more widely, and thankfully in America!

Here’s what the Guardian News has to say:

“Yacón has a crunchy texture, slightly reminiscent of water chestnuts, and a sweet flavour, so it’s rather good simply peeled, sliced and eaten as a snack. It’s great in salads too, though its tendency to brown means that you should add it at the last minute, once everything else is assembled and ready to be dressed, or sprinkle with a little lemon juice to prevent it discolouring as it’s peeled (and do peel it, the skin can be a little bitter).

Yacón also has a delightful tendency to absorb sauces and dressings, which make it a fantastic vehicle for other flavours. Try it grated with carrots in a mustardy vinaigrette with a handful of sunflower and pumpkin seeds, or in the traditional South American fruit salad, salpicón. Combine peeled, chopped yacón with chunks of pineapple, chopped papaya and mango and dress in freshly squeezed orange juice and a spritz of lemon.

You could also use yacón instead of apples in a Waldorf salad. Just peel and dice the yacón and toss it in lemon juice to stop it from going brown, then combine it in a bowl with chopped celery, some raisins and walnuts. Dress with mayonnaise thinned with a little sour cream and serve.”

You can purchase yacón in powder or slices HEREOr find it in syrup form HERE.

Lucuma? Here’s the sweet story…

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First of all….did you even know there was a lucuma tree? With lucuma fruit? Well, you’re in for a sweet treat!

Apparently, Lucuma trees are native to the highland tropics of the Andes mountains in South America.  They are also the national fruit of Chile.  Side note: USA does NOT have a national fruit, but some individual states do.  You’re welcome.

And they’ve been around forEVER without my knowledge.  They are also called, ‘egg fruit’ since the fruit has a dry flesh (think hard boiled egg yolk texture).

So here we have a fruit with a dry flesh and a taste that is sort of maple syrupy and sweet potato rolled into one!  Some say it tastes like custard and a bit like pumpkin, but you will have to judge it for yourselves. You can purchase it HERE.

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Benefits?  How about beta carotene, 14 trace elements, potassium, sodium, calcium, magnesium and phosphorus…to name a few!

So what do we do with it?  You can purchase lucuma powder and use it in baking cakes, cookies, pies and muffins. Lucuma powder can also be used to sweeten smoothies, yogurt, or just eat it raw!  There are so many possibilities!  It has a naturally sweet taste and does NOT increase your blood sugar levels! 

Try this smoothie from Navitas Natural

J+C Detox Smoothie

afternoon pick me up

Need a lunch meal replacement or an afternoon pick me up? This is a Navitas office favorite.

Ingredients

2 Tbsp Navitas Naturals Chia Seeds (*for Chia Gel)

2 Tbsp Navitas Naturals Lucuma Powder

2 tsp Navitas Naturals Wheatgrass Powder

1 Cup Water (*for Chia Gel)

1 Cup frozen Mango

1 Cup Pineapple

1½ Cup Pineapple Orange Juice

1 Cup Almond Milk

½ Cup Coconut Water

1 Cup Green Mango Peach Green Tea (cooled)

1½ Cup Ice

2 Tbsp Lime Juice

1 Tbsp Coconut Oil

Directions

*This recipe calls for ½ cup chia gel. Click here for the Basic Chia Gel recipe.

Blend ½ cup chia gel and remaining ingredients – enjoy!

Yield: 5-6

Submitted By

Navitas Naturals

so….what’s your poison?

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No, seriously.  Do you think you’ve been poisoned? 

Did you know that next to the common cold, food poisoning is our most prevalent infection, afflicting perhaps as many as 90 million North Americans? (thank you, Readers Digest!)  The actual number may be far higher since food poisoning signs mimic flu and diarrhea symptoms.  Even with government inspections, safer packaging, refrigeration and all the chemical preservatives, food poisoning is on the rise (mostly in children and the elderly).

Botulism is poisoning by a micro-organism similar to that causing tetanus.  Found in home canned goods, improperly packed and sterilized canned products and contaminated vegetables, fruits, fish and condiments.  Within 18-36 hours, double vision and difficulty with muscular coordination, including chewing, swallowing, breathing and speech, set in.

Salmonella is widespread coming from bacteria found in hormone injected beef and poultry.  Within 12-48 hours, nausea, abdominal pain, diarrhea, vomiting and fever, set in, lasting 1 to 4 days.

E-coli is a bacterial infection that attacks the kidneys and sickens as many as 20,000 Americans each year and kills several hundred.  Most symptoms include bloody diarrhea and vomiting.  In severe cases, seizure, paralysis and even death.  Symptoms appear within 24-48 hours.

Lysteria Monocytogenes is an organism found in the soil and intestinal tracts of humans, animals, insects and birds.  Infection usually follows eating contaminated dairy products and raw vegetables.  Adults may develop meningitis, with headache, stiff neck, nausea and vomiting.  Eye inflammation and swollen lymph nodes sometimes develop.  Symptoms usually appear in 8-24 hours.

Trichinella is found in raw or undercooked pork that has been fed contaminated meat.  Within 24-48 hours a person will experience fever and diarrhea with pain and respiratory problems.

Don’t have time for all that nonsense?  Use the two hour rule in your home to keep your family safe.  Refrigerate or freeze all perishables within two hours of purchase or preparation.  If the weather is hot, like it is here in sunny AZ, then you should reduce that time to one hour and use a cooler for perishables.  The highest risk foods are meat, fish, shellfish, poultry, eggs, dairy products and mayonnaise mixtures.  It’s easy to keep a cooler in your car for those long treks to and from the store to keep your groceries safe.  Don’t forget to ask for a bag of ice at the checkout and just place it on top of your items, if you don’t want to open it up.

Remember….heat and humidity greatly increase the risk of food spoilage, so never store food in warm places, like near the stove or refrigerator.  And I KNOW you keep your cleaning products WAY FAR AWAY from all your food too, don’t you!!!??

Wash your produce, keep your meats cold (and don’t defrost at room temperature, please….use the bottom shelf of the fridge) and keep your family safe this summer!

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Papa and the tomato garden…

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An old gentleman lived  alone in New  Jersey .  He wanted to plant his annual tomato garden, but it was very difficult work, as  the ground was hard.  His only son, Vincent, who used to help him, was in  prison. The old man wrote a letter to his son and described his  predicament:

Dear Vincent,

I am feeling pretty bad because it looks like I won’t be able to plant my tomato garden this year.  I’m just getting too old to be digging up a garden plot.  I know if you were here, my troubles would be over.  I know you would be happy to dig the plot for me like in the old days.

Love, Papa

A few days later he  received a letter from his son.

Dear Papa,

Don’t dig up that garden.  That’s where the bodies are buried.

Love, Vinnie

At 4 a.m. the next  morning, FBI agents and local police arrived and dug up the entire area without  finding any bodies.

They apologized to the  old man and left.. That same day the old man received another letter from his  son.

Dear Papa,

Go ahead and plant the tomatoes now.  That’s the best I could do under the circumstances.

Love you, Vinnie

irradiated foods? we can see through it….

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Irradiation and your food……………yes or no? 

It would be great if we could wave a magic wand over our food and make it safe to eat, but supposedly the next best thing is food irradiationOnce your foods are x-rayed, the molds, bacteria and insects that cause spoilage are *POOF!* gone.

But there are many consumer and environmental groups that remain unconvinced that this is the way to go.  Carol Tucker-Foreman, director of the Consumer Federation of America’s Food Policy Institute says, “ irradiation has too many downsides to ever capture a large share of the market, and that the scientific community’s focus on irradiation is potentially taking valuable attention away from other improvements to the food system. “

The food industry has the option to use irradiation right now if they want to,” she said. “The fact is they’re not using it right now, and not just because they have to label it, but because it costs more and if you don’t do it with great precision, you get meat that doesn’t taste very good.” 

Here is what the Organic Consumers Organization says about irradiated foods:

  • Irradiation damages the quality of food.
  • Science has not proved that a long-term diet of irradiated foods is safe for human health.
  • Irradiation covers up problems that the meat and poultry industry should solve
  • Labeling is necessary to inform people so they can choose to avoid irradiated foods.
  • Electron-beam irradiation today means nuclear irradiation tomorrow.

“Irradiation should not be a substitution for good sanitation in the food industry.  But when it is used along with good sanitation and other preventive controls, irradiation can reduce consumer risk,”  says Caroline Smith DeWaal, director of food safety for the CSPI.

here’s WHAT DR. MERCOLA has to say:

Research in animals suggests the compounds may promote tumor growth and colon cancer, and studies show 2-alkylcyclobutanones are able to cross the intestinal barrier, enter into the bloodstream, and be stored in the fat tissue of an animal. The compounds have also been shown to be cytotoxic and genotoxic, which means they may damage cells and DNA, respectively. Studies on human cells also revealed potential cancer-causing effects, with researchers concluding “this compound may be regarded as a possible risk factor for processes in colon carcinogenesis related to initiation and progression.”  [source]

HERE IS WHAT THE FDA has to say:

Why Irradiate Food?

Irradiation can serve many purposes.

  • Prevention of Foodborne Illness – irradiation can be used to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli).
  • Preservation – irradiation can be used to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.
  • Control of Insects – irradiation can be used to destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit.
  • Delay of Sprouting and Ripening – irradiation can be used to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.
  • Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. [source]

TOTALLY CONFUSED NOW?    Do some research to see what is right for you and your family. Be sure to practice safe food handling in your own home. Consumers can effectively reduce the risk of contamination without processes such as irradiation. In fact, sporadic cases and smaller localized outbreaks in the home and surrounding community are far more common than large publicized outbreaks. Contact the USDA Food Safety and Inspection Service (1-800-535-4555) or the FDA (1-800-FDA-4010) for more information.

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Remember your first car? Check this out…

Love-lamborghinis-but-i-also-like-other-cars-classic-cars

Ok, friends….this is cool.   Find your first car…the one you drove in high school or college; hopefully your car brochure is available. This has to be one of the best web sites I’ve seen in a while!

Whether you have gasoline in your veins, or not, it’s fun to look up that favorite vehicle!
This website features the original factory brochures for nearly every American car you’ve ever owned.                         
Pick the manufacturer, year, and model.
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oh those pesky age spots!

age-spots%20(260%20x%20260) Oh those pesky age spots!   Most of them show up on our face, neck and hands but they can appear anywhere on the body as we age.

They are also called liver spots, however they have nothing to do with the liver or liver function….so who named them liver spots?  Silly.

Quite common after the age of 40, age spots are changes in skin color that occur in older skin. The increased color may be due to aging, exposure to the sun or other forms of ultraviolet light.

According to the Prescription for Nutritional Healing,” age spots are the result of a buildup of wastes known as lipofusion accumulation, a byproduct of free radical damage in skin cells.” 

So what does that mean?  Well, exposure to the sun causes the development of free radicals that can damage the skin.  So what’s a girl to do?

Protect your skin from the sun by taking the following precautions:

  • Wear protective clothing such as hats, long-sleeved shirts, long skirts, or pants.
  • Use sunglasses to protect your eyes.
  • Try to avoid sun exposure at midday, when sunlight is most intense.
  • Use high-quality sunscreens, preferably with sun protection factor (SPF) ratings of at least 30. Apply sunscreen at least a half hour before exposure, and reapply often. Use sunscreen in the winter, too.
  • Eat a diet high in vegetable protein and that consists of 50% raw fruits and vegetables, plush fresh grains, seeds and nuts.
  • Omit all animal protein from the diet for one month.
  • Brown or yellow spots can usually be eliminated by freezing them off.  During a painless in office procedure, the doctor brushes liquid nitrogen on the spots with a cotton swab.  In about 2 seconds the cells freeze and within 5 days the cells flake away.

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