Food wisdom: How to avoid GMOs and toxic herbicides (video)

This may seem like a simple question for our long-time readers, but many new readers are asking, “How do I avoid GMOs?”

It’s not just the GMOs themselves, of course, that people wish to avoid. It’s also the toxic, cancer-causing herbicide known as glyphosate that frequently saturates both genetically engineered crops and non-GMO crops alike. Glyphosate was recently added to California’s Prop 65 list of known cancer-causing chemicals.

In this short video, I explain the simplest ways to avoid GMOs and glyphosate. They include:

• Buying certified organic produce.
• Looking for the “Non-GMO Project Verified” logo on grocery products.
• Growing your own food.

Watch this short video to learn more, and share everywhere. Follow more news on organics at Organics.news.

Oregon bureaucrats may be backing off forced glyphosate poisoning of 2,000-acre Azure organic farm

Thanks to the global activism against government insanity, it now appears that officials in Sherman County, Oregon are backing off their recent threats to forcibly spray a 2,000-acre organic farm with toxic glyphosate weedkiller (Roundup).

With Natural News and other pro-organics organizations sounding the alarm, Sherman County officials were hit with over 40,000 emails denouncing their insanely destructive intention to spray a cancer-causing, soil-destroying poison on a large organic farm. David Cross, the Director of Marketing for Azure Farm, issued the following email.

We have some great news to share with you.

Tonight we had a very productive meeting with the county commission and weed board officials in Moro, Sherman County, Oregon. Here is David Stelzer’s message recorded just moments after the meeting ended.

First, we would like to thank our loyal supporters for helping to spread the word and for voicing your concerns about the threat we faced. Sherman County reportedly received over 40,000 emails to date about the matter. You helped to open up a whole new level of debate about organic farming, and about the benefits of clean, healthy food.

Thank you.

The county commission has now agreed to work with us on a proper weed plan that does not include the use of toxic chemicals, and we would like to thank them for their level-headed approach to working together with Azure Farm.

There are still a couple of meetings… we will have with the county officials to work out the final implementation of this plan but we are now very optimistic that this will work out in a good way for all concerned.

Thank you for your support!

Sincerely,
David Cross
Director of Marketing

Don’t let our guard down… evil government bureaucrats will often claim to back down and then turn up the heat after the public outcry has faded

There’s one more important thing to keep in mind on all this: We must never let our guard down. Ignorant, insane government bureaucrats have a nasty habit of acting like they’re backing down on something in response to public outcry, then going “full rogue” against their intended targets later, using the full power and coercion of the state to punish people for daring to garner public support.

So I want you all to know that Natural News will be watching Sherman County, Oregon, and we will immediately report on any further attempt to intimidate Azure Farm or poison its organic fields with toxic weedkiller chemicals.

Perhaps now, with so much public outcry over this issue, Sherman County officials will wake up and realize that if they really love their community and their own children, they shouldn’t be spraying cancer-causing chemicals on the food supply. They should be thanking Azure Farm for growing organic and providing nutritious, non-toxic food to the local Oregon population.

Thank all of you who took action on this issue. We must continue to work to educate ignorant bureaucrats while defending our food supply from those who incessantly seek to poison it.

Follow more news about food freedom at FoodFreedom.news, and learn more about the toxicity of glyphosate at Glyphosate.news.

PINEAPPLE & TURMERIC ANTI-INFLAMMATORY SMOOTHIE

So you’ve read about the health benefits of turmeric, but not sure how you can use it? Here’s a smoothie recipe that uses it in the most refreshing way while offering a host of health benefits!

Turmeric would have to be one of Mother Nature’s best gifts! With uses from detoxing the body, lower inflammation and support healthy immune system.

Pineapples contain the digestive enzyme bromelain, a natural enzyme that supports the digestive system in breaking down and absorbing nutrients from the food we eat.

• 1 cup diced pineapple
• 1 tsp turmeric powder or freshly grated
• 1 tbsp chia seeds
• 1 tbsp shredded coconut
• 1/2 lime, peeled
• 1 cup water or coconut water
• Optional: maca powder
• A dash of black pepper (it sounds weird but necessary to help with the absorption of curcumin in turmeric)

Blend all ingredients together and enjoy!

How Do You Love Using Turmeric? 

source:

foodmatters.tv

STUDIES SHOW THAT SUGAR IS MORE ADDICTIVE THAN COCAINE

43 cocaine-addicted laboratory rats were given the choice of cocaine or sugar water over a 15-day period: 93 percent, or 40 out of 43, chose sugar.

in 2004, the World Health Organization (WHO) released a document called “TRS 916,” acknowledging that less than 10% of your daily calories should come from added sugar. They say “less than” because many scientists believe 0% added sugar is necessary. Our bodies produce enough glucose from starch and carbohydrates received elsewhere.

TheWHO SUGGESTION IS AS follows:

Pictured here is a label for brown sugar, but do you notice anything strange? There is no % Daily Value listed for sugar. Shouldn’t there be?

You may or may not have imagined, but the sugar industry went crazy when the WHO published this study. Tommy Thompson, then Secretary of Health and Human Services, flew to Geneva to tell the WHO that the US Government would withhold $406,000,000 in funding if the report were published. Extortion at the government level.

Now, the US Institute of Medicine issues that up to 25% of your daily calories can come from added sugar. 2.5x more than the WHO recommendation.

For the record:

1 gram of sugar will burn for about 4 calories. As an average daily diet is based on a consumption of 2000 calories, it would factor that you should be consuming 0-50g of added sugar a day according to the WHO study.

The health dangers from excess sugar are fairly well known. Heart disease, chronic pain, obesity, and the list goes on; but the addictiveness is under-addressed. Maybe it’s because those of us that have had sugar in the last three days don’t want to believe we are addicted.

Maybe we enjoy the rush; I, personally, think that drugs of all kinds used strategically can benefit your life. Making it illegal is probably not the way to deal with it, but treating it as an addictive substance will get us further towards health. Like the tobacco giants of the 50s selling their products to children, sugary food commercials and cartoons aimed at children are on their way out. Regulation exists for a reason.

Below is a clip from a brilliant documentary called “Fed Up,” which highlights the dangers of the sugar industry in today’s culture.source

Gooseberry Contains 20 Times Vitamin C As Orange Juice

Gooseberry is a great source of vitamins and nutrients, and, as with most berries, it also has a number of antioxidants like polyphenols, which can help in reducing the risk of degenerative cancer. It is said to have 20 times Vitamin C As orange juice. The abundance of vitamin C and other nutrients make it a super food and it’s still used in various forms for its well-known health benefits.

The nutrition values of Gooseberry

Moisture, 91.4;

Mineral matter, 0.7;

Fiber, 3.4; calorie,

96 (energy);

Protein, 0.9;

Fat, 0.1;

Carbohydrate, 6.9g.

Calcium, 34;

Iron, 1.2;

Vitamin B-1, 0.02;

Vitamin B-2, 0.08,

Vitamin C 463 mg. /100gms.

Health Benefits of Gooseberry

Infection

Because of the anti-bacterial as well as astringent qualities of Gooseberry safeguards from an infection. It enhances body level of resistance. It‘s wealthy link of vitamin C, helps with eliminating almost all harmful products through the entire body.

Helpful in Arthritis

Gooseberry has anti-inflammatory properties, which help in relieving joint pain and swelling that happens due to arthritis. For this, you can have raw amla or juice everyday in the morning.

Anti-Aging

Gooseberry abundant with vitamin C will allow you to battle together with the free-radicals. These types’ of free-radicals will certainly adhere to the cells as well as cause damage to the cells and therefore leading to deterioration as well as ageing. Gooseberry will assist you to reduce the chances of the free radicals from the body and therefore keeps you younger.

Anti-Inflammatory

It has anti-inflammatory properties and also extremely effective towards existent fever which in turn causes swelling of the nose as well as eyes. It has also been found to get efficiently decrease the swelling brought on by illnesses for instance arthritis, gout pain along with other joint pain associated illnesses.

Eyesight

Gooseberry is very well known for improving eyesight. It also helps in curing itchy, watery and red eyes. If taken regularly, it can give you miraculous results in restoring the eyesight.

Controls Sugar and Blood Pressure

Gooseberry helps you to reduce blood sugar levels level as well as cholesterol levels. Frequent consumption of gooseberry is able to keep your diabetes as well as blood pressure level in balance.

Cancer cure

Studies have shown that gooseberries may possibly sluggish the development of cancerous malignancies. The anti-oxidants within gooseberries help safeguard cells from the destruction which leads to cancer.

Improves Metabolism

Gooseberry is a wonder food for fitness enthusiasts. It intensifies the body metabolism. The better metabolism you will have, the faster you’ll lose your weight. So, if you want to discard those extra pounds, include this fruit in your daily diet and see the results.

Sources of article include:

homeremedyshop.com

healthbeckon.com

shatteringthematrix.com

naturalnews.com

Never Buy Dishwasher Soap Again! This Non-Toxic Soap Recipe Has You Covered

Chemicals hide everywhere in your home; you might think that something as innocent as running your dishwasher would do not harm, but the truth is it does!

Chlorine, alkyl phenoxy ethanols (APEs), dichloromethane (DCM), diethanolamine (DEA), dioxane, phosphates, sodium Lauryl/Laureth Sulfate, and synthetic fragrances are chemicals often found in dish soaps. The chemicals in dishwashing soap are poisonous and cancerous, they can contribute to genetic problems like and asthma, as well as cause skin irritation.

Ten days before Christmas in 2008, an 18-month-old toddler from Queensland suffered horrible injuries when he swallowed highly poisonous dishwasher detergent. The detergent burnt away his epiglottis and left the toddler with medical problems to deal with for the rest of his life. So if this stuff does that when ingested directly imagine what it could do when ingested indirectly after washing your dishes!

How do I make my own?

• 3 Cups Washing soda

• 1 ½ Cups Baking Soda

• 1 ½ Cups Citric Acid

• ¾ Cup Kosher Salt

• ¾ Cup White Vinegar

• 30 Drops Essential oil of choice

• Ice Cube Tray

Method:

Mix all of the dry ingredients together in a bowl. Gradually add the vinegar, a small amount at a time. Mix in the essential oil and pack the mixture into an ice cube tray. Set the trays into a sunny spot and let them dry for 24 hours.

Sources:

www.mamashealth.com

www.ehow.com

articles.mercola.com

www.choice.com.au

How To Eliminate Your Cough In One Day

After a while coughing can get annoying, while it is a perfectly normal occurrence it should be treated if it persists for more than a week.

Onions are recommended for respiratory conditions, including cough and colds. When they are taken raw, it can be a good expectorant. Their flavonoids and sulfur compounds make onions beneficial for the heart, cholesterol levels, diabetes, arthritis, and generally as an antioxidant.

Ingredients:

1 lb Onions

3 Liters water

Method:

Remove the skin and moustache of the onions, and cut them into four pieces, place them in a pot with the water and allow them to come to a boil. Boil the water down by half, allow it to cool and strain.

Drink one and a half cups twice daily sweetened with honey and lemon juice if desired.

Ingredients:

2 Medium Organic Apples

2 Medium Onions

14 walnuts

Method:

Remove the skin and moustache of the onions and wash well, and then cut into quarters. Cut the apples into quarters, and break the walnuts up. Add the ingredients into a pot of boiling water with three liters of water and boil until it is reduced by half. Drink 1 cup of this sweetened again with lemon and honey three times a day.

Sources:

tbo.com

www.earthclinic.com

www.peoplespharmacy.com

buynongmoseeds.com

How To Buy The Healthiest Meats

What’s the deal with meat? From sirloins and top roasts to ribs and breasts, it can be tricky to keep different cuts of meat straight, let alone know which is the best option for your specific diet and lifestyle. For most types of meat, more fat means more flavor. If you’re looking for a lean protein, go for cuts trimmed to 1/8” of fat or less and remember to add extra seasonings to boost flavor.

Behind the Label

The U.S. Food and Drug Administration labels beef that meets safety standards (and thus makes it onto shelves) as USDA Prime, USDA Choice, or USDA Select. Don’t be fooled by the fancy names, though.The USDA grades meat based on juiciness, flavor, and texture, but it doesn’t take nutritional information into account. Cuts labeled “Prime” are the fattiest, with thick marbling (aka layers of fat), tender meat, and lots of flavor. “Choice” cuts are high quality but leaner, and “Select” meats are the leanest cuts with little to no marbling.

Checks and Balances

Every healthy diet requires some fat. And while many previously preached against saturated fat in favor of “healthier” mono-saturated fats, recent studies have questioned the popular idea thatsaturated fat is linked to cardiovascular disease and other health problems . Some research actually suggests a little of the saturated stuff can actually be beneficial to health . Of course, it all depends on what you’re looking for in your personal diet, and it’s good to know that before hitting the meat aisle. Those sticking to a Paleolithic or low-carbohydrate, high-fat diet may want to seek out fattier steaks and chops. People trying to manage high blood pressure orcholesterol are often advised to pick leaner cuts of meat. Check out the information below to make choosing the right meat for your diet and lifestyle as easy as possible!

Free Bird (and Beast)

The great meat debate isn’t just about fat content — these days, consumers are considering more environmentally friendly and ethical choices like grass-fed beef andfree-range chicken. In terms of nutrition, these options tend to be slightly lower in overall fat andhigher in omega-3 fatty acids than conventional meats because of the compounds found in grass and other naturally-occurring grub . Beef raised entirely on grass tends to be a bit tougher and less rich than meat from grain-fed cows. Also, grass-fed beef and cage-free chicken are more expensive than their conventional counterparts. Choosing free-range poultry is largely an ethical and not a health issue — in fact, studies have shown that cage-free chickens are more likely to contract infectious diseases .

Ground Control

Pay attention to the numbers when buying ground meat, whether it’s chicken, turkey, beef, or anything else. Packages labeled as “regular ground beef” in the store can contain as much as 30 percent fat. Take note that cooking with fattier ground meat makes for juicier, moister dishes. If fat intake is a personal concern, stick to the leaner side (90 to 95 percent lean) and look for recipes that get more flavor from seasonings and other ingredients. Ground turkey mightsounds like a leaner choice than red meat, but keep an eye on the label. Most ground turkey is a combination of light and dark meat, which can sometimes have the same or higher fat content than lean or extra-lean beef.

Source:

greatist.com

What’s Really in Your Coffee?

As coffee shortages increase, so do the number of fillers added to your morning cup of joe. (And it’s more than just milk and sugar).

Q: Since when is $4 a normal price to pay for a simple cup of coffee? A: Since coffee shortageshave become a serious problem. Not only are prices going up, but the quality of your Joe might be going down, as well, according to Brazilian research presented at a meeting of the American Chemical Society.

To combat the shortages, coffee suppliers are mixing in all sorts of fillers that are not easily detected. “With a lower supply of coffee in the market, prices rise, and that favors fraud because of the economic gain,” says Suzana Lucy Nixdorf, PhD, of State University of Londrina in Brazil.

What’s in My Coffee?

Common impurities in your cup include:

• Açaí seeds

• Barley

• Brown sugar

• Chickory

• Corn

• Cocoa seeds

• Seed husks

• Soybeans

• Rye

• Rice

• Tricticale

• Starch syrup

• Wheat

• Sticks

Yep, you read that last one right: sticks. The researchers say that additives are introduced at the harvest when growers pick the beans and carelessly (or intentionally) gather twigs, sticks, whole coffee berries, and even dirt.

How are these fillers going undetected? “After roasting and grinding the raw material, it becomes impossible to see any difference between grains of lower cost incorporated into the coffee,” says Nixdorf, “especially because of the dark color and oily texture of coffee.”

Fortunately, Nixdorf and her team have created a way for researchers (and soon commercial venues) to test coffee for impurities. “With our test, it is now possible to know with 95 percent accuracy if coffee is pure or if it has been tampered with.” Currently, the team is able to test for corn, barley, wheat, soybeans, rice, beans, açaí seed, brown sugar, and starch syrup. The way the test detects the additives is by comparing pure coffee’s carbohydrate content, like a sugar fingerprint, with that of a potentially adultered coffee. Coffee with additives will have a different fingerprint than pure coffee.

Such tests will become more important as we witness continued coffee shortages. The researchers point out that Brazil, which typically produces 55 million bags of coffee, is projected to make only 45 million bags this year because of extensive droughts in January. Droughts like these may be a result of climate change at large. It’s estimated that the significantly lower yield means 42 billion fewer cups of coffee.

But sticks and dirt may not be the worst thing in your coffee. According to Dave Asprey, author of The Bulletproof Diet, coffee is a major source of toxic mold. “The problem isn’t coffee per se, it’s the mold on your coffee,” he says. “Cheaper coffee varieties cost less because they use poor quality beans and they allow a higher percentage of damaged (moldy) beans, then companies process them with techniques that add flavor but amplify the amount of toxins.” In fact, American coffee has some of the lowest mold standards in the world and is called by Asprey the dumping ground of grounds unfit to be sold in Europe. The biggest symptom of drinking moldy coffee isbrain fog.

Source:

rodalenews.com

What the World’s Top Health Experts Eat for Breakfast

We’ve got our healthy breakfast, but here 23 of the world’s top health experts  share their favorite way to fuel up, from classics like oatmeal, high-protein smoothies, and eggs, to more creative first meals that don’t happen until noon.

1. Barry Jay, Co-Founder of Barry’s Bootcamp @bootcampbarry

In this past year, I’ve returned to being a vegan. My breakfasts tend to vary, depending on my mood. Typically it’s either oatmeal with natural almond or peanut butter, whole-grain bread with almond butter, or a protein shake consisting of almond milk, PlantFusion protein powder, peanut butter, and banana.

2. Mike Roussell, Ph.D., Nutrition Consultant and Author of 6 Pillars of Nutrition @mikeroussell

My typical breakfast is a glass of plain kefir, scrambled eggs with spinach and feta cheese, and a side of prunes.

3. Tony Horton, Celebrity Fitness Trainer and Creator of P90X @Tony_Horton

I saute tomato, garlic, red onion, pepper, and balsamic vinegar in olive oil, and I serve this on toasted sprouted whole-grain bread topped with eggs over easy and avocado.

4. Keri Gans, R.D.N., Author of The Small Change Diet @kerigans

Oatmeal cooked with nonfat milk, topped with chunky natural almond butter and chia seeds. I take my vitamins with 1/4 cup calcium-fortified OJ mixed with around 3/4 cup seltzer. Then I top it all off with a mug of black coffee (half decaf/half caffeinated). I would do total decaf, but I compromise for my husband who needs his caffeine.

5. David Katz, M.D., M.P.H., Director of Yale University Prevention Research Center and Author ofDisease Proof @DrDavidKatz

Blueberries, blackberries, raspberries, banana, and any other fruit in season; nonfat, plain Greek yogurt; whole-grain cereal from Nature’s Path; and a bit of cinnamon.

6. Brett Hoebel, Fitness Expert and Creator of 20 Minute Body @bretthoebel

I make a chocolate peanut butter protein shake by combining chocolate protein powder, natural unsalted peanut butter, ice, unsweetened almond or coconut milk, cinnamon, and water.

7. Cynthia Sass, R.D., New York Times Best-Selling Author and Sports Nutritionist @CynthiaSass

My usual go-to breakfast these days is an apple smoothie made of a chopped apple (skin on) blended with unsweetened coconut milk, coconut butter, unsweetened pea protein powder, a handful of fresh spinach, and fresh grated ginger. I also have a tall glass of water with lots of fresh-squeezed lemon added.

8. Marion Nestle, Ph.D., M.P.H., Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University @marionnestle

I’m not a breakfast eater and don’t start eating until when most people start thinking about lunch. I do like to have coffee, but just don’t feel hungry in the early morning. I like to eat when I feel hungry, usually after 11:00 or so. At that point, I go for cereal—cold or hot, with fruit and a little brown sugar.

9. Heidi Kristoffer, Creator of CrossFlowX @heidikristoffer

Upon waking, I always drink room-temp water with lemon. For breakfast, I make a vegan parfait layered with coconut yogurt, papaya, and homemade granola of oats, millet, raw nuts, coconut, and goji berries. After, I will have warm tea and more water with lemon.

10. Jessica Matthews, Assistant Professor of Health and Exercise Science at Miramar College @fitexpertjess

A “breakfast bowl:” sliced hard-boiled egg whites, black beans, cubed tofu seasoned with Franks Red Hot, and avocado. It’s a delicious combo of protein, carbs, and healthy fats.

11. Valerie Goldstein-Berkowitz, R.D., Nutrition and Wellness Expert at Performance Health NYC and Author of The Stubborn Fat Fix @nutritionnohow

My aim is to always get the most “nutrient” bang for the “calorie” buck, and my favorite breakfast is one that is full of color, nutrition, taste, and convenience. I typically start the day off with a cup of rooibos tea, two smoked salmon cigars (sliced Alaskan salmon rolled with cucumber, avocado, tomato, and onion), and a small bowl of cottage cheese with almonds.

12. Anna Kaiser, Founder & CEO of AKT InMotion @TheKaiserTweet

I make a super-energizing and empowering smoothie each a.m.: chocolate whey protein, almond butter, raspberries, blueberries, chia seeds, and Alkaline Grasses Powder from the Juicy Naam mixed with some water and ice.

13. Jill Miller, Fitness Therapy Expert, Co-Founder of Tune Up Fitness, and Author of The Roll Model @yogatuneup

I start my day at 7:30 a.m. with at least 14 ounces of room-temperature water, followed by a shot of beneficial bacteria, then chase it all down with a cappuccino. I make another cappuccino (this time decaf) while I prep breakfast for my husband and I. My go-to daily nourishment is farmers’ market eggs scrambled into an omelet cooked in a generous dose of organic butter. I’ll slice an avocado for my omelet while I toast gluten-free bread. I slather my toast with organic whippedcream cheese and strawberry preserves.

Lately, I have also been eating what I call “second breakfast” about two hours after my first breakfast. I am eight months into nursing my daughter, and I find I am extra hungry in the late morning. I mix vanilla bean sheep yogurt with a banana, cocoa powder, and a handful of granola to tide me over until lunch.

14. Neghar Fonooni, Founder of Eat, Lift, & Be Happy and Author of Lean & Lovely: The Total Transformation System @negharfonooni

My breakfast is Vega Choc-a-lot Protein Smoothie mix blended with avocado, spinach, and almond milk.

15. Erica Giovinazzo, R.D., Brick New York: CrossFit Coach and Nutritionist @ericasedge

I cook up whole eggs and egg whites, which I eat topped with peach and mango salsa. I am a firm believer in the importance of protein at breakfast. Because we’re fasting overnight while we sleep, our body naturally releases sugar into our bloodstream, and so our blood sugar is always slightly higher in the morning. There’s no need then to add fuel to fire with even more sugar!

16. Danielle Tafeen Karuna, Founder of Provita and Yoga Expert @ProvitaLiving

I always start my day off with a big glass of room-temperature water to hydrate first. After meditating, I have oatmeal pretty much every day of the week. I make it with water and add low-sugar, wheat-free granola, chia seeds, wild blueberries, and a scoop of cashew or almond butter. My husband always makes me a cup of coffee in the morning, but I drink it after I eat, so I usually take it to go with foamed coconut-almond milk and a bit of Truvia.

17. Elisa Zied, R.D.N., Author of Younger Next Week @elisazied

A breakfast I love is Cheerios with sliced banana, nonfat milk, and a hard-boiled egg.

18. Dana Angelo White, R.D., Nutrition Expert for FoodNetwork.com and Sports Dietitian and Clinical Professor at Quinnipiac University @DWNutrition

I keep sliced whole-grain bread from a local bakery in the freezer. On busy mornings I toast it and spread with peanut butter or top with a scrambled egg, cheese, and sliced tomato. On the weekends, I turn it into French toast. It’s a simple, healthy ingredient that’s so versatile.

19. Gabrielle Bernstein, New York Times Best-Selling Author and Life Coach @gabbybernstein

My go-to breakfast is gluten-free oatmeal, coconut yogurt, and yerba mate tea.

20. Ellie Krieger, R.D., New York Times Best-Selling Author and Host of Food Network’sHealthy Appetite @Ellie_Krieger

Overnight oats in a jar: I mix yogurt, milk, oats, vanilla, cinnamon, and honey, then stir in some quartered grapes and almonds, and put it in jars to sit in the fridge overnight. By morning the oats have softened and absorbed all the great flavors, and it becomes like a pudding studded with sweet juicy bites of grapes and crunchy almonds.

21. Adam Bornstein, New York Times Best-Selling Author and Founder of Born Fitness @BornFitness

My breakfast starts later than most. I enjoy intermittent fasting, which means breakfast usually happens around noon. At that time, I’m feasting on an egg scramble with broccoli, spinach, peppers, and chicken sausage topped with sriracha. If it’s a training day, I’ll have a side of fruit salad or cream of rice mixed with almond butter and protein powder.

22. Tracy Mallett, Celebrity Trainer and Lifestyle Expert @traceymallett

My breakfast is steel-cut oats and raspberries with flaxseeds and coconut milk.

23. Joy Bauer, R.D.N., Health and Nutrition Expert for NBC’s Today Show and Founder of Nourish Snacks @joybauer

My mornings are so hectic that my go-to breakfasts are usually fast and fuss-free. One of my favorites is low-fat, plain Greek yogurt topped with one of my Nourish Snacks, like Coconuts for You (coconut chia-oat clusters), Cocoa Loco (dark chocolate chia-oat clusters), or Granny’s Apple Pie (cinnamon-spiced apples and walnuts).

Source:

greatist.com

Hydrate Your Skin From The Inside Out

Our skin may be the largest organ in our bodies, but it’s also the last place to receive nutrients. So, if your skin is supple, and looks all dewy and glowing, it generally means that yourinsides are in pretty good shape. However it is common for your skin to go through phases where it may not look as good, due to dietary changes, hormonal changes and even environmental changes.
One of the things we know for sure is that, what you put in your body matters, so does what you put on your body. Beauty products promising to rehydrate your skin are often laden with toxicingredients that you probably can’t even pronounce. So before you reach for the bottles off the shelf promising rehydration, give these 7 super hydrating goods a go! 

Seven Super Skin Hydrating Foods

1. Cucumbers

Many of my juices during the cleanse contained cucumber, but I’m also making sure I eat them in my salads and on their own. Did you know that plain cucumber, eaten whole, makes for an awesome snack? Cucumber contains silica, an ingredient that boosts moisture and elasticity.

2. Celery

Chia seeds are high in Omega-3 fatty acids, and foods rich in Omega-3 fatty acids limit water loss in skin cells.

3. Chia seeds

Chia seeds are high in Omega-3 fatty acids, and foods rich in Omega-3 fatty acids limit water loss in skin cells.

4. Aloe vera

Aloe vera is not only great when used topically, but it will also quench your skin’s thirst when used internally as well. Add a small amount of aloe vera to your smoothies. Too much and it will make them taste bitter.

5. Water

This one’s kind of obvious, but that doesn’t mean it doesn’t deserve a big, important mention. Up to 60% of the human body is made of water. For our body to function properly, we need to be sufficiently hydrated. It’s particularly important to have a big drink of purified water first thing in the morning to compensate for the overnight drought.

6. Avocado

Another food that is high in Omega-3 fatty acids, avo is a true BEAUTY FOOD. Just ask nutritionist Kimberly Snyder and superfoods expert David Wolfe. They are big, big fans of the avocado and its beauty-giving properties.

7. Watermelon

All fruits and veggies are great for you and your skin, but melons are particularly hydrating due to their super high water content.

source