5 Benefits of Chalkboard Bottle Labels

Change is the only thing which is permanent as a cliche. However, in this context one cannot think of anything else. When the change is positive and is not just a fad, it is worth considering it.

Using a chalkboard bottle label

If you are a home brewer, you would probably find a problem that you just cannot get rid of – the problem of keeping a note of all the ingredients you used. It’s a lot difficult to know the dates the beers were made if what you write gets erased. What is there was an easier way out of this mess? Did you know that if you are looking for a bottle label that is actually one of the best out there, you need to look for one of those that is waterproof? Here is what a waterproof bottle label can do.

Chalkboard bottle labels help you bring about the positive change in the world of conventional and traditional labeling. No change is accepted without tangible benefit from the existing status quo.

So let us see why and how, changing to chalkboard bottle labels is beneficial.

1.) The primary benefit chalkboard bottle labels brings with it is durability. Conventional labels have a one-time use and are not reusable, whereas these can be used over and over again and hence saves you money and time.

2.) The next benefit is it is easy to apply the label to the bottle unlike the existing methods which is messy and leaves patches behind in case you try removing it from the bottle saves you time and effort.

3.) The other benefit is you can rewrite on the label by simply erasing off the content on the surface when written by special temporary markers provided with the labels. So this can help you retain the label on the same bottle and rewrite the contents on it with great ease.

4.) Remember this is almost a one-time investment and saves a lot of unnecessary expenditure time and again saving money on the long run.

5.) The polished beautiful gift quality labels keep getting better by the day adding value to the brand unlike the conventional ones which deteriorate with time. As a brand building exercise you can rely on this unique product.

The above benefits make your choice of chalkboard bottle labels a wise one saving time and money allowing you to focus and attend to other major concerns.



Source by Sharmistha Chanda

Prevent Cavities With PH Selection

Cavities are mainly the product of having a poor quality of bacterial plaque built up on your teeth. Most of us get our oral bacteria from our mothers, for example when they taste our food before feeding us as a child. Bacteria are actually necessary to keep your teeth lubricated for chewing and to physically exclude pathogenic bacteria from inhabiting the mouth and causing respiratory diseases and others. Unfortunately, some of these “helpful bacteria” produce acids that demineralize your enamel producing cavities.

In order to avoid cavities, you obviously need to keep your teeth clean, and also maintain an environment in your mouth that is more hospitable to bacteria that do not produce acids and less hospitable to those that do. Here is how to do it:

-Brush your teeth in the morning before breakfast so that there are fewer bacteria in the mouth when you introduce food that the bacteria could use to multiply and make acids. Also brush before going to bed each night since during sleep your mouth is driest and there is less saliva to buffer acids in the mouth.

-Use a low abrasive toothpaste with fluoride, like pronamel, with a soft bristled tooth brush or better still an electric tooth brush. High abrasives can remove the protein pellicle that coats the surface of your teeth to help them resist acids. The pellicle is like the skin of your teeth. If you are not sure if your toothpaste is highly abrasive, rub some between your fingers, you shouldn’t feel any grittiness.

-Avoid, as much as possible, acidic foods and drinks like candies, sodas, kombucha, etc. Your tooth enamel begins to demineralize below a pH of 5.5

-Rinse before bedtime with an alcohol-free mouthwash that has a basic pH. Alcohol doesn’t actually do much to kill bacteria, notoriously “alcoholic” rinses like Listerine kill bacteria with essential oils. Alcohol will dry out your mouth however, which is counterproductive. The majority of mouthwashes also unfortunately have an acidic pH, the low pH stabilizes the ingredients and increases shelf-life. The only readily available mouthwash that I have found with a basic pH is Tom’s of Maine Natural Baking Soda Mouthwash. You can always make your own baking soda rinse, but I think it is easier just to buy it at the store.

-If your dentist thinks you are at a very high risk for cavities, he might recommend swishing with a baking soda rinse after meals to reverse any drop in pH that might result from bacterial metabolism of sugars. Swishing with water is a less effective, but a satisfactory solution for the rest of us.

I hope you found all of this helpful. Happy brushing!



Source by Scott Frey

Is The Stevia On The Shelf At Food Stores Really That Good For You? Part 2

Part 2

So we got as far in part 1 to the bit where we examined the extensive processing that goes on to produce the stevia that you find on the shelves in food stores. Let’s continue to speak a little more on the end product…

How close the end product is to the natural plant it is extracted from (the source) is a bit like saying we humans are all made of the stuff out there in the universe.

Interestingly refined sugar goes through far less processing than Stevia. Now don’t take that as a vote in favour of sugar. Clearly it’s not, however, we all need to be aware of the facts surrounding how things are changed in an exhaustive process in order to get to a standard that is appealing to the majority of people.

Remember that whole living foods are what we need to be consuming and a process that exhaustive to create a Stevia powder doesn’t tick the boxes for me. I wonder how supposed “health experts ” can claim that this laboratory product is actually good for you.

Now, remember our body needs whole living foods right? Most people have no idea about this, but to keep things simple here is a plain scientific fact for you all to take note of:

Our bodies are 70% bacteria and our skin and gut tissue has the same profile. So attached to every cell in our body are numerous bacteria and guess what, the food we eat is supposed to feed the bacteria! That in simple terms folks is what keeps our bodies healthy.

This is why we need fermented foods in our diet every day. Typically our gut needs to have 2 kilos of bacteria in it. The average person has 0.5 kilo.

Hmmm, Houston we have a problem!

Now what does all of this have to do with taking a bit of Stevia powder, one may ask?

Well, in 2014 a study out of Latvia suggested that Stevia may have a negative effect on probiotic bacteria. For those of you who have no idea what probiotic bacteria do, they keep the gut healthy. All disease starts in the gut and unfortunately that is why we are such a sick country. Poor gut health, nothing else.

So the probiotic bacteria improve the intestinal flora, inhibit harmful bacteria, promote good digestion and boost immune function and increase resistance to infection.

Anyway, back to the study, they used six different strains of Lactobacillus reuteri (naturally found in gut flora in humans) in the experiment. Now they found that both compounds in Stevia – stevioside and rebaudioside were found to inhibit the growth of ALL six strains tested. This is what they said about this finding:

Stevia glycosides application in food is increasing; yet, there are no data about the influence of stevia glycosides on Lact. reuteri growth and very few data on growth of other lactobacilli, either in probiotic foods or in the gastrointestinal tract. This research shows that it is necessary to evaluate the influence of stevia glycosides on other groups of micro-organisms in further research.”

So the issue here is that we don’t hear too many people talking about the implications of digestion of stevia and the forms of molecules which might result following the breaking down of the steviol glycosides by bacteria in the digestive tract.

Evidence may suggest it might be mutagenic after being consumed and broken down in the body.

So while it may be considered completely safe to consume, we don’t really know much about what happens after that.

So, stevia vs sugar?

While stevia may be better for diabetes and blood sugar it doesn’t necessarily mean certain sugars are worse in all cases.

There are no definitive studies been done on humans centering around the conversion of steviol glycosides to steviol. However, in rats, DNA breakage was found in the blood, spleen, brain cells and liver.

So, in terms of using stevia as a healthy alternative, well, in my humble opinion, going on the raw, whole foods principle, you will be far better off using a teaspoon of raw unfiltered local honey. The taste will be amazing and so much better for you.

Stevia in Kombucha?

Authentically brewed Kombucha must use sugar to feed the microbes that make the probiotics. It is the fuel source for these amazing little critters. So, the sugar is for them not you and if the Kombucha is brewed correctly, then there will be no problems for most people, since most of it will be consumed and have become probiotics, producing a naturally carbonated beverage through the process of fermentation. This is what makes Kombucha an amazing drink.

In terms of adding stevia to Kombucha, well there is very limited research if any, to show that it is having any health benefit at all, but it does make for good marketing in times of “Fads”.

Keep it simple folks. Kombucha has been brewed and consumed as a medicinal drink through the ages assisting with supporting good health among nations of people, so why would that need to change?

References

1. Wellness Mama: https://wellnessmama.com/1482/stevia-safe-or-healthy/

2. Body & Soul: https://www.bodyandsoul.com.au/nutrition/nutrition-tips/sugar-versus-stevia-which-is-actually-better-for-you/news-story/923ea30c45f4f222bd7fc9404c13bddd



Source by Greg Culver

Discover the Health Benefits of Fermented Foods

If you’re like most Americans, you don’t eat a lot of fermented foods. Fermented foods are more popular in the Chinese, Korean and Japanese culture where fermented soy products like tempeh and kimchee are a dietary staple. In fact, the only exposure many Americans get to fermented foods is when they eat a container of yogurt with active cultures – but that’s rapidly changing.

Fermented products are growing in popularity including fermented beverages like kombucha, a beverage prepared from fermented mushrooms, and kefir, a fermented milk drink. More natural food stores are carrying fermented foods and beverages because of the health benefits they offer.

What Are the Health Benefits of Fermented Foods?

One reason fermented foods and beverages are good for you is because of the natural probiotics they contain. Probiotics are “good bacteria” that keep disease-causing bacteria in check by competing for the same resources. There’s only so much room available in your gut for bacteria and when the good guys move in, they push the bad ones out. Unfortunately, most people who eat Westernized diets don’t get many natural probiotics in their diet. That’s changing as yogurt and other fermented foods grow in popularity.

Probiotic bacteria not only keep bad bacteria in check, they also help to “tune up” your immune system. You may not know it but 70% of your immune system lies in your gut – so nurturing your gut immunity with probiotic bacteria keeps your intestinal tract healthy.

Some studies also show these friendly bacteria offer added resistance against infection. Plus they offer potential benefits for treating irritable bowel syndrome, some types of diarrhea and for preventing vaginal yeast infections. If you have gas and bloating after meals, probiotics may help with these symptoms because fermented foods are a natural source of intestine-friendly bacteria.

Fermenting Foods Reduces Anti-Nutrients

Another benefit to fermenting foods, especially soy, is it inactivates anti-nutrients that block the absorption of minerals from the foods you eat. Soy contains phytates, compounds that reduce the absorption of minerals like iron, zinc and calcium from your gut. Fermenting soy inactivates phytates, making it a healthier way to eat soy.

Examples of fermented soy foods you can buy at most natural food markets are miso and tempeh. You may have enjoyed a cup of miso soup at a Japanese restaurant and not realized you were doing good things for your intestines. Believe me – your intestines would thank you if they could.

Other examples of probiotic-rich foods are sauerkraut, kimchi (fermented cabbage), fermented cheeses and soy sauce. Just as there are fermented foods, you can nurture your intestines with probiotic beverages like kefir and kombucha.

Fermented Beverages: Another Source of Probiotics

Kefir is a probiotic -rich beverages that has the consistency of thin yogurt and is available in a number of flavors at natural food markets. It has a slightly tart taste like yogurt, but you can blend it with fresh fruit for a sweeter taste. You can even make your own kefir at home.

Kombucha is fizzy and has a rather tart taste. Some companies that produce it like Synergy add flavors like lemon, strawberry and cranberry to it to give it more mainstream appeal. Being an acquired taste, some people don’t like it when they first try it but after drinking it a few times, its fizzy effervescence becomes addictive for some.

How to Enjoy the Health Benefits of Fermented Foods

You can enjoy the benefits of probiotic bacteria by simply eating a container of yogurt with active cultures every day. If you’re a little more adventurous, give kefir or kombucha a try. There are ways to make eating kefir more fun. Try making a kefir parfait by adding nuts, seeds, fresh fruit and spices to kefir. It’s a healthy way to start the morning. Sip on a bottle of flavored kombucha as a healthy replacement for soft drinks.

Why not make your own sauerkraut? You’ll get the benefits of the probiotic bacteria and the anti-cancer compounds in cabbage at the same time. Sauerkraut you buy in cans at the grocery store don’t contain live probiotics. Here’s a video to show you how:

When buying cheese, skip the packaged cheese at the grocery store and buy aged cheese with natural probiotics. Fermented soy is rich in isoflavones, natural compounds that may reduce the risk of heart disease and some types of cancer. You can buy miso at most natural food markets and use it to make soup, sauces and salad dressings. You can also add it to soups and stews for greater health benefits.

You’ll want to avoid using high heat since it can destroy the probiotic bacteria. Try tempeh, another fermented soy product, as a substitute for meat. It’s a good choice for meatless Mondays. By scouring the web, you’ll find a number of tasty recipes using tempeh.

Next time you’re at your local natural food market, pick up some kimchi. It’s a popular vegetable side dish in Korea made of fermented cabbage and other fermented veggies. It has a spicy taste that’s as tongue tingling as it is healthy. In fact, you can ferment your own vegetables at home using a starter culture you buy at health food stores or online.

The Bottom Line?

Enjoy the health benefits that fermented foods and beverages have to offer. You might discover you enjoy the taste as much as you do the health benefits.

References:

British Journal of Nutrition / Volume 107 / Issue 06 / March 2012, pp 876-884.

Eden Foundation. “Fermented Food: Safer to Eat”



Source by Dr. Kristie Leong M.D.

Wheatgrass Juice Recipe – How to Make Wheatgrass Taste Good!

Everybody knows that wheatgrass juice has amazing health benefits, but its taste leaves a lot to be desired. In this article I will make a tasty wheatgrass juice recipe that makes drinking wheatgrass a treat!

I have a confession to make, even though I’ve been a self described health nut for many years, I can’t stand the taste! I always make a funny face after drinking it and feel slightly nauseated. However, I still drink it because its a great source of chlorophyll and essential nutrients. Chlorophyll helps purify the liver, neutralize toxins in the body, and it builds the blood’s oxygen carrying potential. It also contains beta-carotene, B-complex, C, E, and vitamin K. Wheatgrass is great for people who are wanting to detox and cleanse their bodies or lose weight. Unfortunately all these health benefits will go to waste if you aren’t able to stand the taste!

To make the wheatgrass palatable it is recommened that you try diluting it with different types of fresh fruit and vegetable juice. Some of the best juices to mix with the wheatgrass with juice are: apple, orange, and cucumber or a combination of the three. You can also dilute the juice with Kombucha or a blend of apple juice and a fermented beverage called Rejuvelac. When you mix wheatgrass with other juices, a good rule of thumb is to not mix more than 1 ounce with 16 ounces of another type of juice.

It is easy to mix your shot of wheatgrass at your favorite local juice bar. Just ask for at least 16 ounces of fresh fruit or vegetables juice. For example, you could ask for a celery, apple, lemon, ginger juice and then add your 1 ounce shot of wheatgrass juice.

Here is one of my favorite wheatgrass juice recipes of all time that you can make at home:

Wheatgrass Cooler

1 large cucumber or 2 medium cucumbers

1 peeled orange

1 apple

small handful fresh basil leaves

1 inch knob ginger

3 fistfuls of wheatgrass or desired amount

Juice all ingredients through the Omega Vert Juicer or another single auger style juicer. Enjoy!

It’s best to drink juice on an empty stomach.

For a video demonstration of how to make this juice recipe check out the resources below:



Source by Cecilia Benjumea

Custom Patio Covers Make For Great Quality Time With Family

Outdoor living has made such a comeback in the last six years that most if not all custom homes have either custom patio covers, or at the very least some sort of well-designed pergola constructed on the back patio or porch areas of new homes. Homeowners have found that cooking, eating, and relaxing outdoors in the evening and on the weekends is more preferable than just sitting on the couch in the living room staring a big screen TV or white sheetrock wall coverings. A natural outdoor place for family and friends to gather is not only a healthy choice, but it cuts down on the wear and tear of interior flooring, furniture, plus allows you to reduce carpet, and upholstery stains almost completely.

This addition on to your home will not only be a source of relaxation, and entertainment, but will of course add to the reselling price of your home if and when that time comes in the future. Specifically, homebuyers are always looking for not only a covered patio, but one with amenities, and or features such as an outdoor kitchen, television, fire pit, and of course a large seating area where exterior couches, chase lounges, and chairs can be arranged for small gatherings.

Colors, textures, and materials are very important when designing your ultimate exterior living space, and skipping the cost of a designer will result in a less than appealing result. So spending anywhere from one to five thousand dollars for a consults might seem a little abrasive to your pocketbook at first, but the end results will well be worth the extra money for decades to come.

Keep in mind that today, what can be accomplished indoors, can be done outside as well. So the added electrical outlets, weatherproof products such as a flat screen television, wireless router, and electrical outlets should be a part of the overall recipe when in the designing phase. Also additional plumbing, and possibly natural gas piping will be needed so ask your designer about these options as you start to create the plans and drawing for this project.

This is not an area where being a cheapskate will bode well for the results of your new cover or living area, but at the same time, consult with a local area realtor to see what is the maximum that should be spent on such an undertaking to make sure that you can recoup the investment when time to put the for sale sign in the front yard.



Source by Jonny Sterling

Tinea Versicolor Causes, Symptoms and Treatments

Tinea Versicolor is also called Pityriasis Versicolor and is a chronic, long term fungal skin infection that causes discolored, rough patches of skin on the body and can affect people of all races and ages. These sometimes itchy, patches are circular and can be red, pink, white or brown depending on your skin tone and are usually found on the stomach, chest, back, arms and legs. Tinea Versicolor is not contagious but it is a common and reoccurring topical yeast infection, especially in hot climates and is difficult to get rid of unless it is treated correctly. A dermatologist can diagnose it by a visual exam, scraping a sample of it or using a special light to see the color of the infected skin.

Causes: No one really knows the exact cause of this skin infection when they get it but there are suspected causes such as, a compromised immune system, a diet high in sugar and carbohydrates, too much yeast on the skin surface, oily skin, sweating, hormonal imbalances and hot, humid conditions.

Symptoms: The usual symptoms are scaley, round patches of discolored skin that may or may not itch, depending on the severity of the infection. I have battled Tinea Versicolor for a few years and find it to be very itchy when I get hot, so avoid getting overly warm as much as possible. It has always been on my stomach, chest, arms and legs but it can spread to other areas if left untreated and those spots will not tan when you go into the sun as long as the infection is present.

Treatments: There are the standard treatments of anti fungal creams or pills but prolonged use of these can damage the liver so it is best to treat the yeast on the inside as well. Changing your diet to less carbohydrates, more raw greens and anti fungal foods for life, is a starter.

There are also: probiotic teas, lacto fermented drinks and food or anti fungal foods that help to curb yeast in the body such as, Kombucha, Kifer, raw coconut, and cultured vegetables.

For the skin, there are excellent mud soaps with zinc and sulfur as well as a topical ointment called Saprox, that are very effective at keeping the yeast at bay on the skin surface. Clothing, bedding, towels and washcloths must be washed and changed daily to avoid a reinfection. The discolored patches may take months to return to normal color and have to be exposed to sun to get the color back.

My battle with Tinea Versicolor has been kept under control with the above steps and must be continued to avoid an unwanted visit from the fungal family.



Source by Joey Brown

The Key Components and Benefits of Kombucha Tea

Kombucha is one of the most healthy, invigorating, and purifying beverages you can ingest. The drink contains a beneficial variety of compounds that synergistically interact to exert powerful healing and detoxification effects on the body. When the human body has enough of the proper nutrients and bacteria, it operates far more efficiently, leading to a wide array of health advantages.

Components of Kombucha

Kombucha is a fermented tea made with black, green, or white tea. It is important for the tea to be true camellia sinensis, as the species provides a healthy environment for good bacteria to thrive. The next key ingredient is a simple carbohydrate, most often organic sugar cane. The overall cultured content is referred to as SCOBY – symbiotic colony of bacteria and yeast. The yeasts, usually Saccharomyces cerevisiae, Brettanomyces bruxellensis, or other common strains convert sugar into alcohol. The bacteria, usually Gluconacetobacter xylinus, then converts the alcohol into acetic acid. This acid alone has many benefits, including aiding energy production and absorption of nutrients. The tea itself contains antioxidants as well, including epigallocatechin-3-gallate (EGCG), the famed substance that makes tea so powerful. The purer the water used to make the tea, the better.

Nutrients in Kombucha

The source of kombucha’s power is the incredible number and magnitude of nutrients. Perhaps most important are the bacteria and yeasts themselves, which populate the gastrointestinal tract and reproduce once ingested. These positive bacteria enhance the immune system, aid in nutrient absorption, and help maintain a clean internal environment. The importance of a healthy probiotic balance is critical to optimum intestinal and digestive health. Fermented acids and active enzymes further assist the cultures in their digestive work, creating a super-symbiosis of organisms. An especially important acid is glucuronic acid, which facilitates liver detoxification. Interestingly enough, tea provides enzymes which help bind glucuronic acid to toxins, so kombucha is truly a symbiotic beverage in more ways than one.

Kombucha is one of the only vegan sources of Vitamin B12, which is very rare to find in plants. It also contains potent antioxidant polyphenols that are highly effective free radical fighters. The interaction of these ingredients leads to amazing healing that so many have experienced. By enhancing kombucha with fresh herbs, fruit, and vegetable juices, benefits can become even stronger.

Regularly consuming any probiotic foods or drinks will yield health advantages, but the probiotics in kombucha are doubtless some of the most powerful in the world, rivaling those found in yogurt. After a few weeks of regular consumption, anyone can feel the healing energy of this complete beverage.



Source by Justin Kander

The Facts on Kombucha

Most people are familiar with the benefits of tea, which come chiefly in the form of antioxidants and polyphenols. Also gaining popularity are cultured foods, which are rich in probiotic bacteria. Yogurt sales have continued to climb, with new brands always entering the market, attesting to the surging interest in probiotics. What if there was a way to combine the benefits of tea antioxidants and probiotics? There is an answer, and it comes in the form of the fermented tea beverage kombucha.

Kombucha is simply a combination of tea, sugar, water, and a special culture known as SCOBY. The term stands for symbiotic colony of bacteria and yeast, because both bacterial and yeast strains are present and work together. The yeast, usually Saccharomyces cerevisiae, converts the sugar into alcohol. A bacterial strain, usually Gluconacetobacter xylinus, then converts the alcohol into a wide variety of nutrients. Because neither the sugar nor the alcohol is completely metabolized, there remain small amounts of each in kombucha. However, the amount of sugar is only a couple grams per serving and the concentration of alcohol is below 0.5%.

While kombucha can be made from sweeteners other than sugar, it is pure refined cane sugar which is best processed by the cultures. Many manufacturers use organic evaporated cane juice because organic refined sugar is very rare, but it works almost as well. Processed honey and fruit juices can also be used, but no-calorie sweeteners cannot be digested at all, so stevia and artificial sweeteners must be avoided. The tea itself must also be pure tea, black preferably, as the base cannot be an herbal type. Even rooibos cannot be used, but green, oolong, and yerba mate are acceptable.

In addition to the beneficial cultures, kombucha is packed with many other nutrients. A chief output of the bacteria is acetic acid, which has remarkable antimicrobial properties and is effective against Gram-positive and Gram-negative pathogens. Another biological product, glucuronic acid, helps detoxify the liver. Many other organic acids, amino acids, B-vitamins, and polyphenols are also present. It is the synergistic effects of all these chemicals which result in the powerful experiences of the many who regularly consume this drink.

The research on kombucha’s ingredients and the experiences of real people make it clear that kombucha can invigorate one’s life and help overcome certain ailments. After drinking it for a few weeks, anyone will be sure to notice a difference.



Source by Justin Kander