Cutout Photo: Ilmicrofono Oggiono / CC BY 2.0 via MGN Online

If you take probiotics, news about the benefits of homemade sauerkraut may surprise you.

According to Dr. Joseph Mercola, an alternative medicine physician, just two ounces of the sauerkraut has more probiotics than an entire bottle of 100 probiotic capsules.

Dr. Mercola had a sample of his own homemade sauerkraut tested in a lab for probiotics and the results were astonishing.

“We had it analyzed,” Dr. Mercola said. “We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”

One important thing to note is the sauerkraut was homemade.

The stuff you buy in stores often is treated with preservatives meaning it no longer has the same health effects as the stuff you can make at home.

Sauerkraut is a form of fermented cabbage.

Fermentation brings live probiotics and enzymes, which have numerous health benefits which aid in digestion and help the body absorb nutrients.

A German-born tea master travels to Taiwan to introduce us to oolong’s rich history and culture – meeting some wonderful friends (both new and old) along the way. Documentary, short form (2014) … To get in touch with San Bao, learn more about his Oolong Journeys and join our community – visit the Tea Friends page on Facebook: https://www.facebook.com/groups/15018…

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Despite their potent healing powers, few speak of the medicinal value of these substances.

Today information on curatives and healthy foods are constantly suppressed, and substances are even prohibited, like cannabis (which remains turmeric’s fiercest competition for its balancing and curative effects.) In fact, the systematic suppression of information concerning the curative effects of foods and herbs like cannabis, turmeric, garlic, ginger and habanero (for a few simple but powerful examples), as well as systems of herbalism, traditional medicine, and anything natural and not pharmacological, has been so successful during the rise of allopathy and Big Pharma that rejecting natural remedies as “alternative” has become an automatic response among most in our society — so much so that to suggest their powerful medicinal potential in public is to be labeled as crazy, a fringe-dweller, or some such parallel.

The following superfoods are adaptogenic balancers and curatives I have come across on my journey as a ‘crazy’ writer, health nut, truth seeker, and the son of a farmer and a nurse.

1. Chaga

Chaga (pictured above) and other medicinal mushrooms are supremely powerful modes for increasing vitality and achieving healthy and balanced states. Chaga extract is one of the most powerful sources of antioxidants on the planet, and notably, has demonstrated anti-cancer properties. Chaga causes cell death of malformed cells without hurting the body otherwise, preventing the growth of cancer cells. It has also been shown to protect cellular DNA and stimulate the immune system.

In countries where the allopathic oligarchy has less of a stranglehold on the bounds of medicine and medical research, chaga is both well researched and medically prescribed, as is the reishi mushroom. In Russia in particular, chaga is widely utilized for its medicinal value, and is also being integrated with extracts of birch — the only tree chaga will grow on in nature — to potentially enhance the health effects of the chaga extract.

Personally, I very much enjoy consuming chaga with ginseng. If your needs are medicinal, I encourage you to do your own research to see if chaga, medicinal mushrooms, and/or ginseng might be appropriate for you.

Note: This is one of those times when tradition remains frustratingly ahead of science. The healing potential of mycotherapy (mushroom medicine) is vast, and while it is only just beginning to be understood by science, the scientific evidence is already inarguable, and yet psychoactive mushrooms remain widely prohibited by law regardless of their medicinal value. Even though chaga itself is not deemed illegal, the sense of ‘taboo’ surrounding mushroom medicine in our society has greatly diminished its therapeutic use.

2. Almonds and Apricots (in Combination)

I was in a Turkish Café in San Francisco, sometime after first learning about and experiencing internal alchemy of the almond and the apricot. They had a little apricot and almond pastry and I ordered one with my coffee. I said, “Oh, the almond and apricot, that’s the magic, I’ll have one of those.”

They looked at me like I just told them a secret in their native language. On picking up their jaws, they inquired how I knew about the magic of the almond and apricot.

The almond and apricot combination included in my pastry is used in Traditional Chinese Medicine. The simple combination has long been considered a cancer cure. It is associated with longevity, since one of the most well-aged peoples in the world, hun tzu in, eat almonds and apricots frequently. According to what I have experienced, it is also a powerful bowel cleanser! (Be advised, the combination does not cause diarrhea per se, but increases elimination.)

Western scientists have also utilized extracts to prove the effectiveness of the apricot and almond, however the curative properties could not be replicated by using only extracted compounds in isolation. Traditional Chinese Medicine noted that the alchemy of the digestion process potentiated their medicinal value, and extracts would thus not work.

3. Shilajit

Literally meaning “mountain tar”, Shilajit is a thick, sticky substance that seeps out of the rocks in the high mountains of Asia. Containing at least 85 minerals in their ionic form, it has been revered in Ayurveda for millennia as the best carrier of energy and nutrition into the human body.

A Vedic expression in regards to shilajit goes something like, “There is no disease which shilajit cannot defeat if consumed soon enough.” And from my own personal experience, I have started to think that shilajit is the actual philosopher’s stone for internal alchemy.

This stuff is straight-up illegal in Canada. Apparently there are a lot of poorly produced shilajit extracts on the global market, some containing lead. From what I understand it largely depends on how this extract is handled as to whether it contains toxins or not.

With an ancient history, legends of shilajit abound, and modern science still has many questions about shilajit — such as whether it is derived from a mineral or vegetable source, and how it behaves as an oil but is water soluble. What is undeniable is that shilajit is packed with minerals like no other substance on the planet, and generally has the effect of enhancing whatever herbal medicinal or food one consumes with it.

There are only a very few disorders I have come across which are not helped but hindered by the gentle inclusion of shilajit in one’s diet, however, again, I encourage you to do your own research about shilajit (also known as mumeo in Russia) and whether it is right for you.

4. Nothing But the Elements

Why Sunlight Deficiency Is As Deadly As Smoking

The most powerful thing we can do for ourselves, often enough, is nothing! Being quiet in the four elements without trying to do anything is essentially one of the most powerful healing and strengthening practices you can undertake. Spend some time doing nothing and consuming nothing but the four elements in their purest form.

Fire: Go out and play in the Sun! Sunlight triggers healing potential in our bodies in hundreds of different ways. If you are sensitive to sunlight minimalize exposure and wear a hat. There is always the potential of using too much of any medicine, including heliotherapy.

Water: Drink pure water. Fast for a time and consume water only. Numerous immunological functions begin when we go without food for certain time periods; 16 hour, 1 day and 2 day water fasts can all be extremely beneficial.

Air: Breathe and play in the fresh air. Do nothing but breathe in nature — be it the mountaintop, beachhead, public park, or wherever is accommodating.

Earth: Take of your rubber shoes and connect with The Earth. The healing feel-good energy of the planet is as easy to connect with as removing your shoes! We are chemical electrical beings. Walking barefoot, or at least with shoes that do not disconnect us from literally being grounded into the electromagnetism of the earth, creates measurable chemical and electrical benefits. (Personally I recommend cotton soled tai chi/kung fu shoes for gentle walking.)

Ethan Indigo Smith

Citric acid is found naturally in citrus fruits, especially lemons and limes. It’s what gives them their tart, sour taste.

A manufactured form of citric acid is commonly used as an additive in food, cleaning agents, and nutritional supplements.

However, this manufactured form differs from what’s found naturally in citrus fruits.

For this reason, you may wonder whether it’s good or bad for you.

This article explains the differences between natural and manufactured citric acid, and explores its benefits, uses, and safety.

What Is Citric Acid?

Citric acid was first derived from lemon juice by a Swedish researcher in 1784 (1).

The odorless and colorless compound was produced from lemon juice until the early 1900s when researchers discovered that it could also be made from the black mold, Aspergillus niger, which creates citric acid when it feeds on sugar (1, 2).

Because of its acidic, sour-tasting nature, citric acid is predominantly used as a flavoring and preserving agent — especially in soft drinks and candies.

It’s also used to stabilize or preserve medicines and as a disinfectant against viruses and bacteria.

Summary Citric acid is a compound originally derived from lemon juice. It’s produced today from a specific type of mold and used in a variety of applications.

Natural Food Sources

Citrus fruits and their juices are the best natural sources of citric acid (3).

In fact, the word citric originates from the Latin word citrus (2).

Examples of citrus fruits include:

  • lemons
  • limes
  • oranges
  • grapefruits
  • tangerines
  • pomelos

Other fruits also contain citric acid but in lesser amounts. These include:

  • pineapple
  • strawberries
  • raspberries
  • cranberries
  • cherries
  • tomatoes

Beverages or food products that contain these fruits — such as ketchup in the case of tomatoes — also contain citric acid.

While not naturally occurring, citric acid is also a byproduct of cheese, wine, and sourdough bread production.

The citric acid listed in the ingredients of foods and supplements is manufactured — not what’s naturally found in citrus fruits (4).

This is because producing this additive from citrus fruits is too expensive and the demand far exceeds the supply.

Summary Lemons, limes, and other citrus fruits are the predominant natural sources of citric acid. Other fruits that contain much less include certain berries, cherries, and tomatoes.

Artificial Sources and Uses

The characteristics of citric acid make it an important additive for a variety of industries.

Food and beverages use an estimated 70% of manufactured citric acid, pharmaceutical and dietary supplements use 20%, and the remaining 10% goes into cleaning agents (4).

Food Industry

Manufactured citric acid is one of the most common food additives in the world.

It’s used to boost acidity, enhance flavor, and preserve ingredients (5).

Sodas, juices, powdered beverages, candies, frozen foods, and some dairy products often contain manufactured citric acid.

It’s also added to canned fruits and vegetables to protect against botulism, a rare but serious illness caused by the toxin-producing Clostridium botulinum bacteria.

Medicines and Dietary Supplements

Citric acid is an industrial staple in medicines and dietary supplements.

It’s added to medicines to help stabilize and preserve the active ingredients and used to enhance or mask the taste of chewable and syrup-based medications (6).

Mineral supplements, such as magnesium and calcium, may contain citric acid — in the form of citrate — as well to enhance absorption.

Disinfecting and Cleaning

Citric acid is a useful disinfectant against a variety of bacteria and viruses (7, 8, 9).

A test-tube study showed that it may be effective in treating or preventing human norovirus, a leading cause of foodborne illness (10).

Citric acid is commercially sold as a general disinfectant and cleaning agent for removing soap scum, hard water stains, lime, and rust.

It’s viewed as a safer alternative to conventional disinfectant and cleaning products, such as quat and chlorine bleach (1).

Summary Citric acid is a versatile additive for food, beverages, medicines, and dietary supplements, as well as cleaning and disinfecting products.

Health Benefits and Body Uses

Citric acid has many impressive health benefits and functions.

Metabolizes Energy

Citrate — a closely related molecule of citric acid — is the first molecule that forms during a process called the citric acid cycle.

Also known as the tricarboxylic acid (TCA) or Krebs cycle, these chemical reactions in your body help transform food into usable energy (11).

Humans and other organisms derive the majority of their energy from this cycle.

Enhances Nutrient Absorption

Supplemental minerals are available in a variety of forms.

But not all forms are created equal, as your body uses some more effectively.

Citric acid enhances the bioavailability of minerals, allowing your body to better absorb them (12, 13, 14).

For example, calcium citrate doesn’t require stomach acid for absorption. It also has fewer side effects — such as gas, bloating, or constipation — than another form called calcium carbonate (15, 16).

Thus, calcium citrate is a better option for people with less stomach acid, like older adults.

Similarly, magnesium in the citrate form is absorbed more completely and is more bioavailable than magnesium oxide and magnesium sulfate (17, 18, 19).

Citric acid also enhances the absorption of zinc supplements (20).

May Protect Against Kidney Stones

Citric acid — in the form of potassium citrate — prevents new kidney stone formation and breaks apart those already formed (21, 22, 23).

Kidney stones are solid masses made of crystals that typically originate in your kidneys.

Citric acid protects against kidney stones by making your urine less favorable for the formation of stones (24).

Kidney stones are often treated with citric acid as potassium citrate. However, consuming foods high in this natural acid — like citrus fruits — can offer similar stone-preventing benefits (3, 25).

Summary Citric acid helps with energy metabolism, the absorption of minerals, and the prevention or treatment of kidney stones.

Safety and Risks

Manufactured citric acid is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) (5).

No scientific studies exist investigating the safety of manufactured citric acid when consumed in large amounts for long periods.

Still, there have been reports of sickness and allergic reactions to the additive.

One report found joint pain with swelling and stiffness, muscular and stomach pain, as well as shortness of breath in four people after they consumed foods containing manufactured citric acid (4).

These same symptoms were not observed in people consuming natural forms of the acid, such as lemons and limes.

Researchers acknowledged that they couldn’t prove the manufactured citric acid was responsible for those symptoms but recommended that its use in foods and beverages be further studied.

In either case, the scientists suggested that the symptoms were most likely related to the mold used to produce the citric acid rather than the compound itself.

Tempeh is a fermented soy product that’s a popular vegetarian meat replacement.

However, vegetarian or not, it can be a nutritious addition to your diet.

High in protein, probiotics and a wide array of vitamins and minerals, tempeh is a versatile ingredient that comes with a variety of health benefits.

This article will take a deeper look at the many advantages of tempeh.

What Is Tempeh?

Tempeh is a traditional Indonesian food made from soybeans that have been fermented, or broken down by microorganisms.

Following fermentation, the soybeans are pressed into a compact cake that is commonly consumed as a vegetarian source of protein.

In addition to soybeans, tempeh may also be made from other bean varieties, wheat or a mixture of soybeans and wheat (1).

Tempeh has a dry and firm but chewy texture and a slightly nutty taste. It can be steamed, sautéed or baked and is often marinated to add more flavor.

Much like other meatless sources of protein, such as tofu and seitan, tempeh is a popular choice among vegans and vegetarians because it’s packed with nutrients.

Summary: Tempeh is typically made up of fermented soybeans and/or wheat. It can be prepared in a variety of different ways and is high in nutrients, making it a popular vegetarian source of protein.

Tempeh Is Rich in Many Nutrients

Tempeh boasts an impressive nutrient profile. It is high in protein, vitamins and minerals but low in sodium and carbs.

A 3-ounce (84-gram) serving of tempeh contains these nutrients (2):

  • Calories: 162
  • Protein: 15 grams
  • Carbs: 9 grams
  • Total fat: 9 grams
  • Sodium: 9 milligrams
  • Iron: 12% of the RDI
  • Calcium: 9% of the RDI
  • Riboflavin: 18% of the RDI
  • Niacin: 12% of the RDI
  • Magnesium: 18% of the RDI
  • Phosphorus: 21% of the RDI
  • Manganese: 54% of the RDI

Because it is more compact than other soy products, tempeh provides more protein than some other vegetarian alternatives.

For example, 3 ounces (84 grams) of tofu contains 6 grams of protein, or about 40% of the protein in the same amount of tempeh (3).

Tempeh is also a good dairy-free source of calcium. One cup (166 grams) of tempeh contains about 2/3 of the calcium found in one cup of whole milk (2, 4).

Summary: Tempeh is a good source of protein, iron, manganese, phosphorus, magnesium and calcium. It is also low in carbs and sodium.

It Contains Probiotics

Fermentation is a process that involves the breaking down of sugars by bacteria and yeast (5).

Through fermentation, the phytic acid found in soybeans is broken down, helping to improve digestion and absorption (6).

Additionally, fermented foods are a good source of probiotics, which are beneficial bacteria found in your gut that can help promote digestive health (7).

Compared to other tempeh varieties, soy-based tempeh is especially rich in probiotics.

A 2013 test-tube study found that soy tempeh was more effective than bean-based tempeh in stimulating the growth of Bifidobacterium, a beneficial strain of bacteria (8).

Studies have found that probiotics could alleviate the symptoms of irritable bowel syndrome, prevent diarrhea, reduce bloating and support regularity (9, 10, 11).

Some studies have even found that probiotics could increase weight loss.

One study supplemented 210 adults who had large amounts of belly fat with probiotics. Following the 12-week study, participants lost an average of 8.5% of their belly fat (12).

Probiotics have also been associated with improvements in immunity, mental health and even blood cholesterol levels (13, 14, 15).

Summary: Tempeh contains probiotics, which may help promote digestive health, increase weight loss and improve immune function, mental health and blood cholesterol levels.

It’s High in Protein to Keep You Full

Tempeh is high in protein. One cup (166 grams) provides 31 grams of protein (2).

Some studies suggest that a protein-rich diet may stimulate thermogenesis, leading to an increase in metabolism and helping your body burn more calories after each meal (16).

A diet high in protein can also aid in appetite control by increasing fullness and decreasing hunger (17).

One study found that high-protein soy snacks improved appetite, satiety and diet quality compared to high-fat snacks (18).

Additionally, research shows that soy protein can be just as effective as meat-based protein when it comes to appetite control.

In a 2014 study, 20 obese men were placed on a high-protein diet that included either soy-based or meat-based protein.

After two weeks, they found that both diets led to weight loss, a decrease in hunger and an increase in fullness with no significant difference between the two protein sources (19).

Summary: Tempeh is high in soy protein, which can promote satiety, reduce hunger and increase weight loss.

It May Reduce Cholesterol Levels

Tempeh is traditionally made from soybeans, which contain natural plant compounds called isoflavones.

Soy isoflavones have been associated with reduced cholesterol levels.

One review looked at 11 studies and found that soy isoflavones were able to significantly decrease both total and LDL cholesterol (20).

Another study looked at the effects of soy protein on cholesterol levels and triglycerides. 42 participants were fed a diet containing either soy protein or animal protein over a six-week period.

Compared to animal protein, soy protein decreased LDL cholesterol by 5.7% and total cholesterol by 4.4%. It also decreased triglycerides by 13.3% (21).

Though most available research focuses on the effects of soy isoflavones and soy protein on blood cholesterol, one study did focus specifically on tempeh.

A 2013 animal study examined the effects of nutrient-enriched soybean tempeh on mice with liver damage.

It found that tempeh had a protective effect on the liver and was able to reverse damage to liver cells. Additionally, tempeh caused a decrease in both cholesterol and triglyceride levels (22).

Summary: Tempeh is made from soybeans, which contain soy isoflavones. Studies show that soy isoflavones and soy protein may decrease blood cholesterol levels.

It Could Decrease Oxidative Stress

Studies show that soy isoflavones also possess antioxidant properties and may reduce oxidative stress (23).

Antioxidants work by neutralizing free radicals, atoms that are highly unstable and can contribute to the development of chronic disease.

The accumulation of harmful free radicals has been linked to many diseases, including diabetes, heart disease and cancer (24).

Numerous studies have shown that isoflavones could reduce markers of oxidative stress by increasing antioxidant activity in the body (25, 26).

Other studies have found that supplementing with soy isoflavones may have a favorable effect on several diseases associated with oxidative stress.

For example, one animal study showed that soybean isoflavones decreased blood sugar levels in rats with diabetes (27).

Another study used data from 6,000 households in Japan and found that intake of soy products was associated with a decreased risk of death from heart disease and stomach cancer (28).

Tempeh may especially be beneficial compared to other soy products.

One study compared the isoflavones in soybeans to the isoflavones in tempeh and found that tempeh had greater antioxidant activity (29).

Summary: Soy isoflavones may possess antioxidant properties and could be beneficial in decreasing oxidative stress and chronic disease.

It Can Promote Bone Health

Tempeh is a good source of calcium, a mineral that is responsible for keeping bones strong and dense.

Adequate calcium intake may prevent the development of osteoporosis, a condition that is associated with bone loss and porous bones (30).

In one study, 40 elderly women increased their calcium intake through diet or supplements for two years. Increasing calcium intake decreased bone loss and preserved bone density, compared to control groups (31).

Another study looked at 37 women and showed that increasing dietary calcium intake by 610 mg per day helped prevent age-related bone loss (32).

Other studies show that increasing calcium intake could help increase bone growth and density in children and teenagers (33, 34).

Though dairy products are the most common sources of calcium, studies show that the calcium in tempeh is as well absorbed as the calcium in milk, making it an excellent option for increasing calcium intake (35).

Summary: Tempeh is high in calcium and may help increase bone density and prevent bone loss.

Tempeh May Not Be for Everyone

Tempeh, along with other fermented soy products, is generally considered to be safe for most people.

However, some individuals may want to consider limiting their intake of tempeh.

Those with a soy allergy should avoid tempeh altogether.

Eating tempeh may trigger an allergic response for those allergic to soy, which could include symptoms like hives, swelling or difficulty breathing.

Additionally, soybeans are considered a goitrogen, a substance that can interfere with thyroid function.

Though studies show that soy intake has little to no effect on thyroid function, those with impaired thyroid function may want to keep intake in moderation (36).

Summary: Individuals who have a soy allergy should avoid tempeh, while those with impaired thyroid function may want to limit their intake.

How to Use Tempeh

Both versatile and nutritious, tempeh is easy to incorporate into your diet.

Tempeh is typically marinated or seasoned to increase flavor, then crumbled, baked, steamed or sautéed and added to dishes.

It can be used in everything from sandwiches to stir-fries.

Here are a few other delicious ways to use tempeh:

Summary: Tempeh is usually marinated or seasoned and then crumbled, baked, steamed or sautéed. It can be used in a wide variety of dishes.

The Bottom Line

Tempeh is a nutrient-dense soy product with a high amount of protein, as well as various vitamins and minerals.

It may decrease cholesterol levels, oxidative stress and appetite while improving bone health.

Tempeh also contains probiotics, which can improve digestive health and promote weight loss.

Nevertheless, those with a soy allergy or impaired thyroid function should limit their intake of tempeh and other soy-based products.

Yet for most, tempeh is a versatile and nutritious food that can be an excellent addition to the diet.

Study suggests silver could save us from antibiotic-resistant super bugs

Silver has been used to fight infection for thousands of years, now scientists are studying it as a potential solution to the epidemic of antibiotic-resistant bacteria.

A 2013 study found that taking colloidal silver along with antibiotics killed up to 1000 times more bacteria than antibiotics alone.

“A declining pipeline of clinically useful antibiotics has made it imperative to develop more effective antimicrobial therapies,” write the study’s authors, biologists from Harvard and Boston University.

The researchers found that silver — in the form of dissolved ions — attacks bacterial cells in two main ways: It makes the cell membrane more permeable and interferes with the cell’s metabolism.

“Both mechanisms could potentially be harnessed to make today’s antibiotics more effective against resistant bacteria,” lead author James Collins, a biomedical engineer at Boston University, tells The Scientific American.

According to long-lost medical texts and a growing number of modern studies, colloidal silver might be something like a silver bullet for hard-to-treat bacteria and viruses.

A 2015 study found that colloidal silver was “highly effective” against MRSA, the flesh-eating, antibiotic-resistant bacteria increasingly found in hospitals. Statistics show more deaths are caused by MRSA infections than from the AIDS virus.

In the 1980s, UCLA medical doctor Larry C. Ford documented his extensive laboratory tests in which he found silver can kill over 650 pathogenic bacteria, fungi, parasites, molds and fungi.

In the 1970s, Syracuse Medical University surgeon Robert Becker discovered the amazing ability of silver ions to heal infected, open wounds. Not only did the silver kill infectious microbes, it also triggered remarkable re-growth of skin tissue.

A 2012 study confirmed his findings, concluding that “certain silver preparations should be considered for topical use to treat burns, thrush, periodontitis and other skin conditions such as psoriasis and eczema.”

A 2013 study found colloidal silver was an effective “broad-spectrum antimicrobial agent against aerobic and anaerobic bacteria.”

A 2014 study and 2018 study found colloidal silver be an effective treatment against chronic sinus infections, when used as a nasal spray or nasal rinse.

Drinking water stored in a copper water bottle has amazing health benefits and is widely recommended by health experts. Water stored in a copper vessel (which is known as “tamra jal” in Ayurvedic medicine) balances the three doshas in your body (vata, kapha and pitta) by gently infusing the water with the positive health properties of copper. Water stored in a copper vessel will also become natural alkaline water, which helps balance your body’s pH levels. Accordingly, our bottles are also natural alkaline water bottles.

Studies have shown that copper is anti-bacterial, acts as an effective anti-oxidant, improves immunity, supports good health, prevents aging, eliminates toxins and free radicals, and stimulates the brain. Our water bottles are perfect for everyone and ideal for those with an active lifestyle. Because copper is naturally anti-bacterial, our bottles are naturally self-sterilizing and therefore do not require as much cleaning as other water bottles.

In addition to the health benefits, our copper water bottles are also beautiful pieces of functional art. We believe that copper is the best material from which to make water bottles and have worked hard to produce an aesthetically pleasing product that suits an active lifestyle, supports the maintenance of good health, and helps the environment by avoiding the use of disposable plastic bottles.

Traditionally Handmade with Pride

Our water bottles are handcrafted with pride by skilled artisans using traditional techniques. Each of our bottles is shaped from a single sheet of 100% pure copper with no joints or seams, and capped with a beautiful leak-proof cap made of pure copper and a food-safe seal. As a result, our bottles are of exceptional quality. We are proud to say that this may be the last water bottle you own!

Traditionally Handmade with Pride

Top ten reasons why a copper water bottle can change your life:

1. Improves the Digestive System

Drinking from a copper water bottle is very beneficial to the digestive system. It flushes out the stomach and digestive tract and helps detox the liver and kidneys. It also increases the absorption of nutrients from food and helps encourage peristalsis, which is the rhythmic contraction and relaxation of the stomach that helps digest food and move it through the digestive system. Drinking from our copper vessels also helps kill harmful bacteria and prevent an upset stomach.

2. Builds a Strong Immune System

Copper is well-known for its incredible anti-bacterial, anti-viral and anti-inflammatory properties. Copper is especially effective against E. coli and S.aureus, two bacteria that are commonly found in our environment and are known to cause severe illnesses in the human body. In fact, recent studies have shown that storing water in a copper vessel will dramatically decrease the risk of bacterial contamination. Copper water vessels have been used for centuries in countries around the world (like India) that lack a good sanitation system in order to help prevent water-borne diseases.

3. Supports Weight Loss

In addition to improving the functioning of your digestive system and building a strong immune system, drinking from a copper water bottle will help your body break down fat and eliminate it as efficiently as possible. Combined with a healthy diet and regular exercise, drinking from a copper vessel can be a safe and all-natural way to maintain a healthy weight.

4. Prevents Aging

Drinking from a copper water bottle can also dramatically decrease the appearance of fine lines and slow the appearance of aging. Water stored in a copper vessel is loaded with anti-oxidants, aids the production of new skin cells, and fights off free radicals which contribute to the appearance of aging.

5. Prevents Cancer

Because water stored in a copper vessel is loaded with anti-oxidants, it may also be effective at helping prevent and fight off cancer. In fact, studies conducted by the American Cancer Society have shown that copper has significant anti-cancer effects on the body and may prevent the onset of cancer.

6. Maintains Cardiovascular Health

Studies have also shown that copper helps minimize the risk of developing heart disease, helps regulate blood pressure, and lowers cholesterol levels. Copper also helps prevent the build-up of plaque in the arteries and dilates blood vessels to allow better flow of blood to the heart.

7. Supports the Thyroid Gland

Copper cannot be produced within the body and needs to be sourced from external sources. Studies have shown that people that experience problems with their thyroid generally suffer from low levels of copper. While copper deficiency is most common with people that suffer from hyperthyroidism (over-active thyroid gland), copper deficiency is also common with people that experience hypothyroidism (under-active thyroid gland). Copper is one of the most important minerals and is essential in order for your thyroid gland and body to function properly. Drinking from a copper water bottle helps combat copper deficiency and regulate the proper functioning of your thyroid gland. In addition, copper aids the body’s absorption of iron, which is essential to maintain healthy iron levels and prevent anemia.

8. Stimulates the Brain

Copper is a known brain stimulant and helps your mind work faster and more efficiently. The brain works by transmitting impulses from one neuron to another through an area known as the synapses. These neurons are covered by the myelin sheath that acts like a sort of conductive agent. Copper aids in the synthesis of materials that are essential for the formation of these myelin sheaths.

9. Fights Arthritis and Inflamed Joints

Copper’s anti-inflammatory properties help relieve aches and pains caused by arthritis, rheumatoid arthritis and inflamed joints. In addition, copper strengthens the bones and immune system, which makes it an excellent remedy for arthritis and rheumatoid arthritis.

10. Keeps Skin Healthy and Acne Free

Copper is the key component in the production of new cells that help replenish the top layers of your skin and keep it fresh and glowing. The production of new cells promotes smooth, blemish-free and clear skin. Experts say that drinking from a copper water bottle on a regular basis, especially early in the morning, can make a very significant difference to the health of your skin.

That why Jamu is so important to your daily life

As indicated by an investigation led by specialists from Monash University in Melbourne, Australia and distributed in the Asia Pacific Journal of Clinical Nutrition, eating a gram of turmeric every day could cause momentary memory enhancements in individuals inclined to memory misfortune.

Specialist Mark Wahlqvist claims:

“Our discoveries with turmeric are reliable with these perceptions, seeing that they seem to impact psychological capacity where there is cluttered vitality digestion and insulin obstruction.” 

Turmeric root has been utilized as a flavor and prescription for a great many years is as yet a vital part in customary Asian cooking and therapeutic frameworks. As a key part of curry powders, turmeric is the thing that gives these dishes their gold shading.

That brilliant shading itself originates from a trio of synthetic substances known as curcuminoids. The most usually known curcuminoid is curcumin, which is pressed with cancer prevention agents, is mitigating and has a plenty of other well-being advancing advantages, for example:

  • Prevents from premature aging
  • Prevents from free radical damage
  • Purifies the blood
  • A natural liver detox

Memory & Turmeric — Six  Hour Boost

The new examination included testing the working recollections of grown-ups beyond 60 years old who had as of late been determined to have pre diabetes, yet who were not accepting treatment.

Diabetes is known to be related with memory misfortune. Members were given a morning meal of white bread and enhanced with either 1 gram of turmeric or a fake treatment. Their recollections were tried both before the feast and after it.

Wahlqvist also reported: “We found that this humble expansion to breakfast enhanced working memory more than six hours in more established individuals with pre diabetes.”

As the total populace ages, well-being specialists trust that the pervasiveness of conditions connected to memory misfortune will rise, including dementia and diabetes. The scientists proposed that early mediation, including utilizing turmeric, may decrease the commonness of these conditions.

Wahlqvist said: “Working memory is broadly thought to be a standout amongst the most essential intellectual capacities, basic for psychological capacities, for example, reasoning, problem-solving and planning. Evaluation of working memory is straightforward and advantageous, however it is likewise extremely valuable in the examination of insight and in foreseeing future hindrance and dementia as well.”

The Power of Curcumin

Research has likewise connected turmeric and curcumin all the more straightforwardly to lessened dementia hazard. A recent report directed by specialists from Duke University found that curcumin caused changes in the cerebrum and balanced a portion of the impacts of Alzheimer’s infection. Curcumin explicitly focused on the amyloid plaques accepted to be one of the primary driver of mind harm, and along these lines side effects.

One of the researchers, Murali Doraiswamy reported:

“There is extremely strong proof that curcumin ties to plaques, and essential research on creatures designed to deliver human amyloid plaques has indicated benefits. You can adjust a mouse so that at around a year its mind is loaded with plaques. 

In the event that you feed this rodent a curcumin-rich eating regimen, it breaks down these plaques. A similar eating regimen kept more youthful mice from shaping new plaques.”

Exercise and diet are as yet the two most ideal approaches to keep the disease away. Be that as it may, eating curry routinely and utilizing turmeric in your cooking could help forestall dementia.

A progression of 2013 examinations led by scientists from the University of Tsukuba in Japan discovered that the curcumin enhanced two proportions of cardiovascular health as much as oxygen consuming activity did, while the two together gave the best advantage.

There is a research in which it many benefits of the curcumin and turmeric were proven, including these below:

  • Decreasing body fat
  • Boosting cardiovascular health
  • Relieving from arthritis
  • Improving cancer prognosis
  • Preventing from cancer

How to use Turmeric?

Below you can find a few ways to consume this brain-boosting ingredient, and include it into your everyday diet:

  • Drink Detoxing Turmeric Broth
  • Make a turmeric latte or tea (to boost the absorption, add a pinch of black pepper as well)
  • Add a pinch of the ingredient in any dish you want (your salads, your rice and quinoa)

Here are a few more ideas if you don’t like the ones above:

Hot Chocolate – You can likewise discover sound, delectable superfood hot chocolate formulas that incorporate turmeric, for example, the one everybody knows and appreciate it as a sweet. You wouldn’t much recollect you were drinking superfood flavors while getting a charge out of a shockingly sound treat.

Veil The Taste – You can without much of a stretch blend some turmeric into your smoothies, soups and different formulas to conceal the taste and still receive the rewards. All things considered, it just takes a spot of the stuff to help have an effect on your well-being.

Daily Turmeric Capsules – Take it in enhancement frame. These are made with the best quality turmeric and also dark pepper to ensure you’re getting the most advantages you can, while not notwithstanding tasting a thing (the black pepper activates the turmeric).

Try Organifi Gold Out – This mix of superfoods contains vanilla, monk fruit, acaia fiber, coconut milk, lemon balm, turkey tail, Reishi, cinnamon, black pepper, ginger, and turmeric of course. It tends to be made into a warming beverage that nearly suggests a flavor like a treat and you can’t tell you’re taking turmeric.

Since our health is the biggest wealth we can have, consuming turmeric on daily basis will make you the richest man in the world!

As indicated by an investigation led by specialists from Monash University in Melbourne, Australia and distributed in the Asia Pacific Journal of Clinical Nutrition, eating a gram of turmeric every day could cause momentary memory enhancements in individuals inclined to memory misfortune.

Specialist Mark Wahlqvist claims:

“Our discoveries with turmeric are reliable with these perceptions, seeing that they seem to impact psychological capacity where there is cluttered vitality digestion and insulin obstruction.” 

Turmeric root has been utilized as a flavor and prescription for a great many years is as yet a vital part in customary Asian cooking and therapeutic frameworks. As a key part of curry powders, turmeric is the thing that gives these dishes their gold shading.

That brilliant shading itself originates from a trio of synthetic substances known as curcuminoids. The most usually known curcuminoid is curcumin, which is pressed with cancer prevention agents, is mitigating and has a plenty of other well-being advancing advantages, for example:

  • Prevents from premature aging
  • Prevents from free radical damage
  • Purifies the blood
  • A natural liver detox

Memory & Turmeric — Six  Hour Boost

The new examination included testing the working recollections of grown-ups beyond 60 years old who had as of late been determined to have pre diabetes, yet who were not accepting treatment.

Diabetes is known to be related with memory misfortune. Members were given a morning meal of white bread and enhanced with either 1 gram of turmeric or a fake treatment. Their recollections were tried both before the feast and after it.

Wahlqvist also reported: “We found that this humble expansion to breakfast enhanced working memory more than six hours in more established individuals with pre diabetes.”

As the total populace ages, well-being specialists trust that the pervasiveness of conditions connected to memory misfortune will rise, including dementia and diabetes. The scientists proposed that early mediation, including utilizing turmeric, may decrease the commonness of these conditions.

Wahlqvist said: “Working memory is broadly thought to be a standout amongst the most essential intellectual capacities, basic for psychological capacities, for example, reasoning, problem-solving and planning. Evaluation of working memory is straightforward and advantageous, however it is likewise extremely valuable in the examination of insight and in foreseeing future hindrance and dementia as well.”

The Power of Curcumin

Research has likewise connected turmeric and curcumin all the more straightforwardly to lessened dementia hazard. A recent report directed by specialists from Duke University found that curcumin caused changes in the cerebrum and balanced a portion of the impacts of Alzheimer’s infection. Curcumin explicitly focused on the amyloid plaques accepted to be one of the primary driver of mind harm, and along these lines side effects.

One of the researchers, Murali Doraiswamy reported:

“There is extremely strong proof that curcumin ties to plaques, and essential research on creatures designed to deliver human amyloid plaques has indicated benefits. You can adjust a mouse so that at around a year its mind is loaded with plaques. 

In the event that you feed this rodent a curcumin-rich eating regimen, it breaks down these plaques. A similar eating regimen kept more youthful mice from shaping new plaques.”

Exercise and diet are as yet the two most ideal approaches to keep the disease away. Be that as it may, eating curry routinely and utilizing turmeric in your cooking could help forestall dementia.

A progression of 2013 examinations led by scientists from the University of Tsukuba in Japan discovered that the curcumin enhanced two proportions of cardiovascular health as much as oxygen consuming activity did, while the two together gave the best advantage.

There is a research in which it many benefits of the curcumin and turmeric were proven, including these below:

  • Decreasing body fat
  • Boosting cardiovascular health
  • Relieving from arthritis
  • Improving cancer prognosis
  • Preventing from cancer

How to use Turmeric?

Below you can find a few ways to consume this brain-boosting ingredient, and include it into your everyday diet:

  • Drink Detoxing Turmeric Broth
  • Make a turmeric latte or tea (to boost the absorption, add a pinch of black pepper as well)
  • Add a pinch of the ingredient in any dish you want (your salads, your rice and quinoa)

Here are a few more ideas if you don’t like the ones above:

Hot Chocolate – You can likewise discover sound, delectable superfood hot chocolate formulas that incorporate turmeric, for example, the one everybody knows and appreciate it as a sweet. You wouldn’t much recollect you were drinking superfood flavors while getting a charge out of a shockingly sound treat.

Veil The Taste – You can without much of a stretch blend some turmeric into your smoothies, soups and different formulas to conceal the taste and still receive the rewards. All things considered, it just takes a spot of the stuff to help have an effect on your well-being.

Daily Turmeric Capsules – Take it in enhancement frame. These are made with the best quality turmeric and also dark pepper to ensure you’re getting the most advantages you can, while not notwithstanding tasting a thing (the black pepper activates the turmeric).

Try Organifi Gold Out – This mix of superfoods contains vanilla, monk fruit, acaia fiber, coconut milk, lemon balm, turkey tail, Reishi, cinnamon, black pepper, ginger, and turmeric of course. It tends to be made into a warming beverage that nearly suggests a flavor like a treat and you can’t tell you’re taking turmeric.

Since our health is the biggest wealth we can have, consuming turmeric on daily basis will make you the richest man in the world!

It takes a certain sort of nutritionally interested person to consider where they are getting their probiotics, let alone know what it is probiotics are and do. Nonetheless, it is something we should pay attention to, especially if you are eating a predominantly plant-based diet (as with many things, the most well-known probiotics come from dairy). So, first, let’s get a little purchase on what it is we are talking about.

Probiotics are what is often referred to as “good bacteria,” most regularly attributed to yogurt. These good bacteria go by unfamiliar names like lactobacillus, one of the more infamous strains that has been the source of major vegan debate (which we won’t be getting into here). Probiotics are something everyone should get a healthy dose of as it helps to clean some of the mess modern living has made of our insides. Advertisement

The point of making sure we consume probiotics is that the bacteria, while aurally unappetizing, are instrumental in keeping our gut in harmony. They help us break down food, combat variously embarrassing and unhealthy digestive issues, and wage a behind-the-scenes battle with other, less altruistic microbes that may cause infections.

Popular dairy products — yogurt, milk, soft cheeses and kefir — are the most recognized sources of probiotics, but that isn’t at all to say that there aren’t plenty of vegan options. For those of us not keen to the milky way, fermentation is the name of the game. Believe or not, you are probably already eating plenty of fermented things, and the rest of the following list — some weirdly delicious and funky choices— will be worth giving a shot.

probiotics vegan

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1. Sauerkraut

Long thought to be just a condiment for bratwurst, sauerkraut is actually a great side dish, as well as a plucky addition to sandwiches, such as the Reuben. What’s more: it’s a probiotic power source. Be sure to get unpasteurized (or make your own) when possible as pasteurization kills some of the good stuff. Advertisement

2. Kimchi

The ubiquitous side dish for every meal any time of day in Korea. Kimchi is a spicy, fermented cabbage with loads of health benefits, including probiotics, lots of vitamins, and antioxidants. Most kimchi is made with seafood added, but it’s easy enough to make your own. Then, try out this wicked kimchi fried rice ball recipe.

3. Miso

Also full of antioxidants and B-vitamins, miso soup, the Japanese staple, is reported to have as many as 160 different bacteria strains, many of which will work wonders for the stomach. But, miso isn’t just for traditional dishes. There are loads of recipes that include miso and all of the health benefits it comes with. Advertisement

4. Tempeh

Tofu is more widely used that tempeh, but that’s not to say it’s better, for your health or taste buds. Tempeh, an Indonesian dish of fermented soybeans, has a firmer texture than tofu as well as the probiotic benefits derived from the fermentation process. And, it’s getting easier and easier to find in stores and on restaurant menus. Start with these recipes and/or try making your own.

5. Sourdough Bread

That’s right, the San Francisco treat. Do it as a bread bowl with soup inside, use it for a sandwich or just have it by the hunk — sourdough bread is probiotic-friendly. Apparently, all that effort to save the starter not only pays off with taste but also via usefully nutritious bacteria. For those worried about bread being bad, fear not, sourdough is different. Try it as a stuffing or pretzel. Advertisement

6. Sour Pickles

A great snack, a great addition to sandwiches and a great source of probiotics — dill and sour pickles are easy to come by and likely something that already features in most folks’ diet. In order to get the full bacterial benefit, seek out varieties that are naturally fermented in sea salt and water as opposed to all-out vinegar. Or, you could make them yourself.

7. Olives

Continuing on in our briny waters, olives can also be a great fix for your innards. The key here, as with any pickled product really, is that the briny solution fosters the growth of good bacteria. In turn, we are afforded some really tasty snacks, available on pizza, in salads, or in full-on tart form.

8. Soy/Nut Milk

Hey, dairy milk isn’t the only probiotic milk out there, and just because lactobacilli begins “lacto” doesn’t mean it can’t be found elsewhere. Soy and nut milk already naturally have some probiotics, and new products are being made with active cultures added to them. So, remember, even though soy’s name has been tarnished of late, it’s not the plant’s fault but rather what has been done to it.

9. Kombucha & Kefir

The superstar of fermented healthy stuff, kombucha has re-blasted onto the scene in the last decade. Kombucha knows detoxification, has active enzymes, antioxidants, amino acids, and probiotics, too. Over 2000 years in the making, there’s not much this tea can’t do. It’s available at most good coffee shops these days — or can be made at home. Advertisement

10. Supplements

Probiotics from food are probably the best option, but should these foods not appeal to you or none of them be readily found in, say, Timbuktu, there are supplements available. As for me, I always try to look to supplements as a last resort; nonetheless, it’s comforting to know there are viable vegan options out there if the situation ever arises.

With all of these choices, you’ve got plenty of places to get your probiotic needs! What are your favorite sources of probiotic plant-based goodness?

White Pepper Vs. Black Pepper

Black pepper is the berry of the pepper plant, and white pepper is the seed. After they are sun-dried, black pepper retains its signature heat, but white pepper becomes milder. Black pepper also lasts longer than white pepper; but it’s best to buy whole peppercorns rather than ready powders. Use black pepper in dishes that need a flavor boost. Use white pepper for lighter, earthier soups to add a mild heat.

Black pepper is a staple in American kitchens. In fact, take a seat at any restaurant and you’ll find salt and pepper shakers! But did you know that white pepper also exists? It’s widely used in Thai, Chinese, and Vietnamese cuisines.

While they’re both from the pepper plant, there are differences between black and white pepper. It all comes down to the way they are processed, which totally sets them apart. Here are 4 differences between white pepper and black pepper.

1. Black Pepper Is The Berry; White Pepper Is The Seed

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You might be surprised to learn that whole black peppercorns are actually berries. They’re harvested while they’re still green, just before ripening. Next, they are sun-dried until they turn black and wrinkly. This is the type of pepper most of us are familiar with.Advertisement

White pepper is actually the seed of those berries. When the berries are picked, the outer layer is removed with water. The berries might be soaked or washed several times with running water. These days, chemical processes might be used.

This seed is also sun-dried but turns white instead of black. And since white pepper has been washed, it’s usually smoother than the black kind.

2. Black Pepper Is Hotter Than White Pepper

By the time whole black pepper dries, it has its strongest flavor possible. It’s best when freshly grounded, since store-bought ground pepper will lose its punch after sitting on the shelf. In either case, black pepper is richer and bolder. It also has a lot of heat, topped off with a strong aroma.Advertisement

If you have a milder palette, white pepper is ideal. The flavor is earthy, light, and simple. It’s useful for spicing up dishes that need just a little extra something. White pepper is also ideal if you’re not a fan of heat.

3. Black Pepper Lasts Longer Than White Pepper

When kept in a sealed container, whole black peppercorn can last for about a year. The pre-ground version, however, loses its best flavor after just a few months. This is exactly why you can find bottles of whole peppers with built-in grinders.

Since white pepper is more “exposed” than black, it loses its flavor faster. It will turn stale before you know it! So if you decide to cook with white pepper, remember that freshness is always important.Advertisement

4. White Pepper Is More Apt For Lighter, Earthy Dishes

Aside from flavor, a major difference between black pepper and white pepper is the final visual. Black pepper is often used in dishes that are already colorful. If there’s a lot of elements in it, black pepper will just blend right in.

Some people don’t like having black flecks in their dishes. This is especially true with lighter dishes like white soups and sauces. It comes down to preference and the intended presentation.

How To Use Black Pepper And White Pepper

A dish that’s lacking personality and flavor can benefit from black pepper. For the best taste, do be sure to use the freshly ground kind. Everything from breakfast omelets to tuna sandwiches can be transformed with black pepper. It can even add an extra kick to plain hummus, yogurt dips, or chopped veggies.Advertisement

If you’re all about aesthetics, opt for white pepper. It’ll blend right into lighter dishes. But it can also be useful in earthy meals that have saffron, cumin, and turmeric. White pepper is also ideal if you want to boost the flavor without overtaking other elements.

Some recipes call for both white and black pepper. But if it only requires one, try to use it. The vast difference between white and black pepper will matter!