8 Things To Know About Using Dandelion Root

 

You hear a lot about detox these days, and many recommend dandelion root. Learn what dandelion root can (and cannot) do for you.

What is dandelion root?

Many people look at dandelions as pesky weeds that overtake lawns and gardens, but they’re actually filled with vitamins and minerals and can act as an herbal remedy. “The dandelion plant (the root and leaf are used) is known as a bitter and has all the benefits of bitter herbs, such as priming digestive function for those who may have overeaten, digest poorly, or suffer from post-prandial bloating and fullness [after a meal],” says Michael Brown, a Kansas City-based naturopathic doctor and the founder of Naturae’s Path. “It is also a great botanical for liver and kidney support. It not only enhances the liver’s metabolic and detoxification ability, but it is also protective to the kidneys and is an outstanding natural-medicine diuretic.” Some people drink dandelion tea as part of a detox, but here are some things to consider before you start a detox.

Interesting new research

There haven’t been many studies on the herb, but that’s starting to change. Donese Worden, a naturopathic medical doctor and adjunct faculty at Arizona State University, notes two interesting pieces of new research. One study published in Food and Chemical Toxicology in 2019 discovered new compounds in dandelion root in addition to its other 100 already-known phytochemicals. “Some of these phytochemicals act as antioxidants and anticoagulants, and some have anti-platelet activities, reducing the stickiness of the blood,” she says. The other study, which appeared in the journal Molecular Biology Reports in 2019, found that dandelion root protected the liver and testicular tissues of rats when used before radiation procedures. Worden adds that dandelion root may also protect against photo-aging from UVB rays and help combat obesity, while other research suggests that dandelion root may help fight diabetes and certain types of cancers.

Why people turn to dandelion

“Dandelion extracts have a long history of use, especially in traditional Chinese medicine and Native American medicine,” says Worden. Native Americans used boiled dandelion to treat kidney disease, swelling, skin issues, heartburn, and stomach upset. Traditional Chinese medicine turned to dandelion for stomach problems, appendicitis, and breast issues. And early Europeans used it to remedy fevers, diabetes, and diarrhea.

Dandelions are also chock-full of vitamins, according to the US Department of Agriculture’s Nutrient Database. They’re a great source of vitamins A, C, and K. In fact, just one cup of dandelions has 112 percent daily value of vitamin A, 32 percent vitamin C, and 535 percent vitamin K. These vitamins help to support a healthier immune system, maintain bone health, and regulate blood clotting. Check out these 16 vitamins and supplements doctors actually take every day.

How to use dandelion root

Traditionally, the root was roasted and consumed as a beverage, while the leaves were used in salads, soups, and sandwiches. Today, it’s still used in very much the same way, most popularly in tea and as a coffee substitute that acts as a dandelion-root detox. It’s also available in capsules, powders, and extracts. “I prefer it to be in a tincture (liquid extract) form, and it is best taken in a small amount of water two to three times per day,” says Brown. “My favorite companies for dandelion tinctures would be Wise Woman Herbals, Herb Pharm, and Gaia Herbs.”

Are there any risks?

Dandelion is one of the least problematic medicinal herbs, says Worden, but it does still carry risks for some people. “As with many herbals, not enough is known about dandelion use during pregnancy and breastfeeding, so I would suggest not consuming it during this time,” she says. “Also avoid dandelion if you have a known allergy to ragweed, daisies, marigolds, or chrysanthemums. You may also be allergic to dandelion.” It may also counteract antibiotics, decreasing their efficacy, as well as interact negatively with lithium, medications that change liver function, and diuretics. The bottom line: Talk to your doctor to make sure it’s safe for you, especially if you fall into one of the aforementioned categories. Worden adds that if you are given the green light by your physician, the proper dosage will be dependent on your age, health, and other conditions. Be aware of these 12 trusted home remedies that will only make you worse.

You can pick your own

Can a yard overgrown with dandelions be your own personal pharmacy? Maybe. But if you’re not sure that the environment is safe, it’s better to get your dandelions or dandelion extract from a trusted source. “The quality of the product is very important, and I request a Certificate of Analysis on any product that I recommend,” says Worden. “This shows that testing was done to make sure the actual ingredient is there and in an amount that can work. Just as important is documenting that harmful ingredients are not found, such as lead, arsenic, bad bacteria, and fungal growth. You can ask the manufacturer to provide this information for you.”

Dry your own root

Dried and stored correctly, dandelion roots can be kept for up to a year. The process is simple: After picking the roots, soak them in water for several minutes, and then rinse them until completely clean. Chop the roots into small pieces, and roast them in the oven at 200 degrees for about an hour (or until they snap easily). This will shrink and fully dry them out. Then place them in an airtight jar, and use for tea. Here’s the best way to store various herbs.

Introduce dandelion into your diet slowly

As with anything, it takes the body a little while to adjust to new substances, so start with just a little dandelion at first. This can be particularly important, Worden notes, in case you have an allergic reaction. Plus, dandelion is a diuretic, which can throw off your body’s water balance—and increase your need for bathroom breaks. If you opt for the tea, Brown suggests starting with one cup in the morning and then, if desired, going to two to three cups a day over the next couple of weeks. And, of course, you should always follow the recommended dosage provided by the manufacturer if you’ve purchased a product, herbal or otherwise. Don’t miss these 50 natural remedies that really work.

Top 10 homemade natural herbicides to tackle the weeds in your garden

 In today’s atmosphere of increasing health and environmental awareness, more and more people are turning their back on chemical herbicides. One of the most popular herbicides used today, Monsanto’s Roundup Ready, has been sprayed in gardens, parks, playgrounds, and farmlands for many years. As the debate surrounding the safety of this highly controversial glyphosate-containing herbicide heats up, people are seeking safer and less toxic ways to rid their garden or driveway of unwanted weeds.

Unlike commercial, cancer-causing weed killers, these DIY herbicides will not contaminate your vegetable garden, soil, or groundwater, and they will not harm the wildlife, beneficial pollinators, people, or the ecosystem of your garden. (RELATED: Stay informed about the harmful effects of pesticides at Pesticides.news.)

10 DIY alternatives to Roundup Ready

While it might take a little longer to kill the weeds, all the options mentioned below are effective, cheap, and safe for your family, pets, and the environment. The best way to get rid of weeds is to pull them out by hand, making sure you also dig up the roots. This, however, is very labor-intensive and might take up too much time. Here are ten quicker ways to effectively get rid of garden weeds.

1. Boiling water

One of the easiest ways to get rid of weeds is pouring boiling water over them. Though effective, this method may take a while and will need to be repeated several times a day for the tougher weeds in your yard.

2. Vinegar

Any vinegar will do the trick. You can use it diluted or undiluted, depending on the weed you are trying to kill. Start with a 50 percent dilution and increase or decrease the concentration according to the result.

3. Salt

While it is not recommended to use salt in your vegetable garden or flower beds, as it makes the soil unsuitable for future plant growth, it can do an excellent job on pavement areas or gravel paths. You can use dry salt or mix it with boiling water to enhance the effect.

4. Bleach

Just as salt, bleach can be used diluted or undiluted in areas that have no plants. For a better effect, Healthy and Natural World recommends applying bleach during the hottest part of the day.

5. Baking soda

Sprinkle a decent amount of baking soda over the weeds growing in driveways and sidewalks. Hose them down and repeat several times throughout the day. This remedy is most effective when applied to young weeds.

6. Rubbing alcohol

Add a few tablespoons of rubbing alcohol and water to a spray bottle and spray onto the leaves. The mixture will suck the moisture out of the leaves, thus killing the weeds.

7. Corn gluten meal

This natural herbicide can be found at most garden centers. While this substance does an excellent job at killing weeds before they grow to their full size, there is one caveat to this method. To achieve good results at least 20 pounds of corn gluten meal needs to be applied per 1,000 square feet.

8. Newspaper

While it might not add to the looks of your garden, using several layers of newspaper is an excellent way to get rid of low growing weeds. Due to the lack of sunlight old weeds will die and the growth of new plants is prevented. To improve garden aesthetics, cover the newspapers with a layer of mulch.

9. Ground cover plants

Ground cover plants are an excellent way to keep garden weeds at bay. They compete with the weeds for space, nutrients, and sunlight.

10. Eat them

Also, before you start your extermination round, do some research, many weeds — such as stinging nettles or dandelions — pose strong medicinal properties and are edible. So you might want to change your mind about getting rid of these pesky garden weeds.

Sources:

HealthyAndNaturalWorld.com

TreeHugger.com

Bet You Didn’t Know These 17 Crazy Facts About Something You Use EVERY Day

In the United States, it’s easy to take water for granted. We hardly blink an eye when we take a shower, flush the toilet, or get a cold glass of water from the tap. But since there are 9 million people in developed countries without access to clean water, and 356 million people in Africa alone without it, it’s time to take notice of how much we use. Not only should we be thankful for our water for health reasons, but it’s also a flat out amazing substance. Check out 17 amazing facts about water and water usage below.

Source:

All About Water, EPA, Slate, Fact Slides

100 Years Ago, People Were Eating Things That Most of Us Will Never Taste. So What Happened?

Time travel back to 1905.

Back in 1905, a book called “The Apples of New York” was published by the New York State Department of Agriculture. It featured hundreds of apple varieties of all shapes, colors, and sizes, including Thomas Jefferson’s personal favorite, the Esopus Spitzenburg.

Whoaaaa. The book is full of invaluable information and amazing drawings.

That was 110 years ago, when commercial apple orchards were still pretty rare and when even in the biggest of those orchards, everything was done by hand.

Yeah, yeah, yeah. But why is that apple book such a big deal? The book is significant because most of the apples listed in it have all but disappeared in the past century. DISAPPEARED. In fact, we used to have thousands of apple varieties, but most of those have largely vanished due to industrial agriculture. Now, many varieties are only found tucked away in agricultural research centers and preservationist orchards.

Fact: Today, the 15 most popular apple varieties account for 90% of all apple sales in the U.S. The most commonly sold apple? Red delicious.

2015 looks so different.

The fate of all those apple varieties is not uncommon. “In the last century, nearly 75% of our agricultural crops have disappeared. They’re simply gone. Today, farmers primarily grow 12 crops. And of these, we mainly eat potatoes, rice, corn, and wheat.”

So what gives? Why the huge shift? In part, the shift has a lot to do with seed regulation.Back in the day, farmers would save seeds from year to year and share them with friends and neighbors. But nowadays, most seed production is controlled by big companies — and those companies patent their seeds, prohibiting things like seed saving or sharing.

So what do we do now?

Not all hope is lost (yay!). It may be an uphill battle, but there are lots of small farmers working to preserve the freedom to freely share and use seeds. People store thousands of seeds from all around the world in buildings called seed banks, and trade with other farmers at seed swaps.

Source: upworthy.com

Which Cut of Meat Is Least Likely to Make You Sick?

When it comes to foodborne illness risk, steaks, cold cuts, and chicken nuggets are not created equal.

Every time you eat, you’re rolling the germ dice. According to the Centers for Disease Control and Prevention, 1 in 6 Americans contracts a foodborne illness annually; 128,000 are hospitalized, and 3,000 die. Pathogens from meat kill more people than those from any other food group. A CDC study found that between 1998 and 2008, contaminated meat was responsible for 29 percent of all deaths from foodborne illness (23 percent of deaths were from produce, 15 percent from dairy and eggs, and 6.4 percent from fish and shellfish).

Most carnivores don’t let the risk of sickness stop them from eating meat—and a lot of it. The average American eats nearly 271 pounds of meat a year. But here’s the good news: When it comes to foodborne illness, not all meats are equally risky. So which kinds are safest? A few tips for choosing the least germ-ridden cuts:

1. There is no such thing as risk-free meat. Or risk-free food in general, notes Donald Schaffner, a professor of food microbiology at Rutgers University. If the food isn’t cooked sufficiently, or if the preparation area isn’t clean, “it doesn’t matter whether you’re eating chicken, steak, or pork,” he says. “Food prepared in an unclean environment is always going to be high risk.”

2. But some cuts are more likely to make you sick. In 2013, researchers from the Center for Science in the Public Interest (CSPI) analyzeddata about outbreaks, illnesses, and hospitalizations from foodborne pathogens in particular kinds of meat between 1998 and 2010. The meat risk pyramid to the right illustrates their findings.

3. Contaminated chicken sickens more people than any other meat. That’s partially because we eat so much of it—more than 50 pounds a year per person. But it’s also because of the way that chicken is prepared and cooked, says Caroline Smith DeWaal, CSPI’s director of food safety. Commercial chicken plants typically dip the meat in several baths before packaging, giving bacteria plenty of opportunity to spread. What’s more, says Smith DeWaal, it’s harder to cook away bacteria in chicken. “Chicken has creases and folds in the skin,” she says. “Pathogens can hide in those folds. A lot of other meat doesn’t even come with skin on.”

4. Ground beef is the second riskiest kind of meat. One reason for this, says Smith DeWaal, is that during grinding, “the pathogens on the surface of the meat get pushed into the center.” If that ground meat isn’t properly cooked—say, in the middle of a rare burger—the germs get a free ride into your digestive tract.

That’s because the cooking process can easily kill off bacteria on the cut’s surface, while the inside of the meat is essentially sterile, protected from any potential pathogens—in theory.

6. But steak isn’t as safe as it should be.According to the US Food Safety and Inspection Service, about 10.5 percent of steaks are subjected to a process called mechanical or needle tenderization, where metal blades or pins repeatedly puncture the meat before packaging. While this technique improves the meat’s texture, it also moves bacteria from the surface into the centerof the cut, where the germs may survive cooking. The scary part: Processors are not required to label cuts that have been mechanically tenderized—so there’s no way to know whether your steak might have extra interior bacteria. Mechanically tenderized beef has caused several recent outbreaks, including one in Canada in 2012, which sickened 18 people and led to the biggest beef recall in Canadian history. In 2013, the US Department of Agriculture promised to require labeling on mechanically tenderized beef, but the agency is stalling on finalizing that rule.

7. Pork isn’t as dangerous as you thought. One interesting takeaway: Pork, which has a reputation as a veritable petri dish, is actually relatively safe. One reason is that we now cook the hell out of it. “Our grandmothers told us we really needed to cook pork really well,” says James Dickson, a professor of microbiology at Iowa State University. Another reason is that rules for feeding pigs have changed. Until around World War II, domestic pigs used to be fed garbage containing animal feces, which are full of the parasite Trichinella, source of the serious disease trichinosis. Laws passed in the 1950s and ’60s ended that, and the incidence of trichinosisdropped dramatically. Between 2008 and 2012 there were just 84 cases of trichinosis, only 10 of which were associated with commercial pork products. (Interestingly, 41 of the cases were associated with bear meat.)

8. Cold cuts of all kinds are also less dangerous than you thought. The CSPI report classifies them as medium risk, unless you’re pregnant, elderly, or have a weakened immune system. Deli meats are at particularly high risk for the pathogen Listeria monocytogenes, which causes listeria, one of the most dangerous of all foodborne illnesses. Most of us can eat cold cuts contaminated without getting sick, but for senior citizens and immune-compromised people who contract listeria, the hospitalization rate is 90 percent. While pregnant women might not show symptoms, the bacteria can attack the fetus, causing miscarriage or stillbirth.

9. Processed foods like sausage, hot dogs, and chicken nuggets, while terrible for you nutritionally, are actually relatively low-risk when it comes to bacteria. “That’s because the processing—whether it’s cooking or chemicals or whatever—kills the pathogens,” explains Smith DeWaal. “We’re not saying they are great for you, but they are low risk when it comes to acute foodborne pathogens.”

10. Organic meat is just as germ-laden as conventional. Several studies have shown that organic meat isn’t any less likely to transmit dangerous pathogens than nonorganic meat. Some studies have suggested that organic meats might carry fewer antibiotic-resistant bugs;this onefrom 2011 found that organic poultry contained less antibiotic-resistant Enterococcithan conventional. But a 2012 study, on the other hand, found similar rates of antibiotic resistant bacteria in organic and conventional pork samples.

11. Cooking your meat correctly won’t necessarily prevent you from getting a bug. Even if you heat your meat to the proper temperature, the germs it carries can still get onto surfaces in your kitchen, where they can contaminate other food. In order to cut down on cross-contamination risk, clean your cooking surfaces and utensils thoroughly, and never wash meatbefore cooking “because that will just splatter the germs,” says Smith DeWaal.

12. Requesting your meat “well done” or “medium” won’t save you from illness, either.Those terms are vague and subjective, says Doug Powell, a former professor of food safety and current publisher of the foodborne illness site Barfblog. “When I go to a restaurant and they ask me how I want my steak, I say, ‘140 degrees,'” he says. “If they give me a funny look I get up and leave.”

source

The 7 Deadly Truths Of Sugar

If you’re contemplating a sugar cleanse, you’ll find that psychological preparedness is vital to your success. Part of that preparedness involves coming up with a plan that you can stick to. After doing as much research as I could for my own sugar detox, I ultimately came up with a list of 10 simple steps to help kick my sugar habit. It has worked extremely well and I was eager to kick off another sugar cleanse this winter.

I realized however, that something changed in me. In the wake of breakthrough documentaries like Fed Up, articles in The New York Times propounding the toxicity of sugar, Dr. Robert Lustig’s impassioned viral video on the chronic toxicity of fructose, and the growing body of peer-reviewed articles pointing towards sugar’s effects on our expanding waistlines and chronic diseases, I have begun to feel even more empowered to kick sugar to the curb.

As I dig deeper into the research, however, I find myself more and more confused with the amount of conflicting information out there. One false marketing claim — like “agave nectar is healthy”, for instance — can inadvertently spur a deluge of agave-based recipes and unwarranted health claims, even from people who should know better like Dr. Weill and Dr. Oz, (both of whom have in the past few years, recanted their love for the sugary nectar). As such, I wanted to share my findings with MBG’s esteemed readers, because I know you will want to know this information as much as I do.

I call these the Seven Deadly Truths of Sugar:

1. By nature, sugar is duplicitous.

Let’s first define sugar. Typically when we talk about “sugar,” we are referring to table sugar, primarily derived from sugarcane or beets. Table sugar is also called sucrose. Sucrose is made up of 50% glucose and 50% fructose. Glucose and fructose are important to differentiate because the two get processed very differently in the body, which as you’ll find out, has seriously different ramifications on our health.

2. Fructose = Fat.

Glucose is the sugar that gets processed in our guts during digestion and can ultimately be used by every cell in our body. Fructose, the sister carbohydrate in sucrose, bypasses the gut completely and goes straight to our livers. Some of it gets stored as glycogen, but some of it also gets turned into triglycerides, which is a fancy term for fat. Yes, fructose = fat. This wouldn’t be a big deal, but food these days is loaded with sugars—including fructose, which in its purest form, happens to be 70% sweeter than table sugar, making it more addictive. According to a 2012Mercola article, we should be consuming no more that 25 grams or 5 teaspoons of fructose per day. If someone is overweight or at risk for any of the diseases mentioned above, then they should curtail their intake to 10-15 grams or 2-3 teaspoons of fructose per day. However, we are on average consuming three times that amount on a daily basis!

3. Sugar is addictive.

Sugar alters our biochemical pathways in our brain and tampers with our dopamine receptors. In order for us to get the next dopamine spike, however, we need a greater dose of sugar. That’s why out of the 600,000 food products in America today, 80% are laced with some form of sugar, and more specifically fructose, because it’s cheap and keeps us addicted.

4. Fructose is a is a chronic liver toxin.

Eating too much food with fructose is now correlated to a number of chronic diseases. This includes, slower metabolism, higher cholesterol, heart disease, fatty-liver disease or cirrhosis, hypertension, obesity, hepatic insulin resistance and even gout due to the overproduction of uric acid in the body. Fructose also can cause leptin resistance, which is the hormone that tells your body whether you are hungry or full. If you break that switch, then chances are you’re going to be on a one way road to fat town.

5. Stripping fiber from food leads to increased sugar to our system.

Normally plants with fructose are equipped with fiber. Fiber, something we’re not consuming enough of, acts as a safeguard. It not only fills us up and slows digestion, but it also helps slow down the absorption of fructose into our bodies. However, nowadays with juicing and smoothie crazes (which destroy fiber), the stripping of fiber from foods (think white rice, puffed wheat and white bread), and the breeding of fruits for more sweetness and longer shelf life) we’re ruining our chances for healthier bodies.

6. “Natural” sugar is misleading.

Fructose may be naturally occurring, meaning that it is present in whole fruits, vegetables, nuts and seeds — but that doesn’t mean that it’s good for you. (Just ask Socrates who was sentenced to death by drinking hemlock.) When we futilely discuss about which sugar is better than another, we rarely ever look at fructose levels. Here’s a short list of nine “natural” sweeteners to give you an idea of what percentage of fructose is commonly found in each; variations in levels are often due to different brands and how sugar is processed:

• Agave nectar = 56-97%
• High fructose corn syrup = 42-90%
• Tapioca syrup = 55%
• Table sugar / cane sugar / beet sugar = 50%
• Honey = 38-50%
• Coconut sugar = 38-48.5%
• Yacon syrup = 35%
• Maple syrup = 30%-45%
• Molasses = 23%

7. Just because sugar has a low glycemic index (GI), it doesn’t mean it’s good for you.

The GI is misleading for a couple reasons. The scale was created to see how high your blood glucose rises after ingesting 50 grams of carbs of a specific food. Firstly, fifty grams of carbs is quite a lot. A common example I see thrown around is carrots. They are high on the GI, but to get 50 grams of carbs from carrots, you have to eat 1.3 lb! You have to look at glycemic load, which tells you how much food you need to eat to obtain those 50 grams of carbohydrates. But as you have just found out, sugar is oftentimes more than just glucose. In most cases, it also consists of fructose. So GI and glycemic load aren’t useful tools for measuring fructose levels in the body. That’s why calories of sugar, to a certain extent, don’t matter. All sugars weren’t created equally; they are metabolized very differently in the body, each having their own ramifications if eaten too liberally.

Source:

mindbodygreen.com