The Budding Planet » Health

Commercial baby wipes aren’t exactly good for babies

jasmin — Sat, 24 Sep 2011 11:05:36 +0000

Recently, New New Zealand parents were up in arms over the fact that certain baby wipes sold at the stores had banned preservatives called iodopropynyl butylcarbamate (IPBC). in it. What’s worse is that parents who want a refund has gotta dig for the purchase receipt.

Heck, if it was me, I’d bring that packet empty or not and just demand a refund.

A better way could be just to bring clean, unused rags, wet that and use it on kids. Or just use some clean face twels.

Alternatively, you can make your own baby wipes as shown below. It’s dead simple.

Asians typically do not use baby wipes cause you know, it’s expensive, and can I say, not so environmentally friendly. They just wash the kid with soap and water. And yes, it’s cold water, not warm water.

Vitamin C dries up Chicken Pox scabs in less than 24 hours

jasmin — Thu, 14 Jul 2011 04:16:02 +0000

Nobody wants chicken pox as bad as this.

Yesterday morning, the Mandarin teachers at my 3 year old’s Mandarin enrichment school (Bao Bei) took off his shirt to see if he’s still down with chicken pox. I guess they were afraid he’ll infect the other kids.

He healed. He’s actually healed in less than 3 days. Yes, thanks to the massive amounts of fruit and green juices he took.

Everyone have or will get chicken pox sometime or other. You can run but you can not hide from it. Even kids who have been vaccinated may get it too. We need, however, to get a little sick so we will develop some immunity.

Please read about Dr Klenner’s Vitamin C research. Apparently, he has given massive injections of Vit C to pox patients, to find that the crusting of chicken pox was present in 5 hours instead of 7-9 days. What this means was, the chicken pox scabs dried up within 24 hours. If all the Drs care to tell us about, we will all suffer so much less right? By the way, Vit C is cheaper than Zovirax the anti-viral medicine.

Read about the Vitamin C research here http://www.seanet.com/~alexs/ascorbate/198x/smith-lh-clinical_guide_1988.htm

And read about Vitamin C: Why this vitamin is a threat to the medical/pharma cartel and why we need free access to therapeutic doses of ascorbates. by Ingri Cassel http://www.proliberty.com/observer/20050302.htm

Not Raw Juice For Sale

jasmin — Sat, 22 Jan 2011 14:01:12 +0000

I saw this bottles of juice at the cold section at a Coles supermarket in Sydney and just had to take a picture of it. I was actually disappointed because it wasn’t raw juice. It’s misleading because it’s really mainly constituted juice. If it’s not raw, it means that most of the enzymes have been destroyed.

I brought my mini blender with me for my one month trip there, but oh my, the fruits are so pricey. Apparently, the devastating floods near Brisbane had a major impact on the food industry. If it wasn’t for the flood, I was told, I could get a whole box of mangos for $10.

My thoughts are with those who suffered during the massive flooding.

Here’s a video of how bad it was.

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Make lemons out of lemonades?

jasmin — Fri, 12 Nov 2010 16:05:48 +0000

Oh dear. When it rains, it pours! I’ve been having a crisis here. One problem after another. And you know what? I realize, most of the problems was a result from my state of mind. Sure, there were some problems that could not be avoided, but in my haste, and confusion, I made one mistake after another today. After a deep breathe, I got… back into my groove. This made me .think of all those people out there that have problems raining on them for days, months and years on end. One problem compounding after another. Relationship problems, family problems, financial problems … those can affect other stuff that is happening in their lives.

Lemons out of lemonades?

Btw, my father-in-law, who’s such a great guy, has fractured one vertebrae in his spine and is in lots of pain. He’ll be staying with us for a week. What’s the lemonade here? We, especially the kids, get to spend some time with him. Please help me pray for his quick recovery.

Peanuts and liver cancer

jasmin — Mon, 08 Nov 2010 09:16:23 +0000

I just read this amazingly eye-opening book called The China Study.

It talks about why there were so many Filipino kids were having liver cancers. Apparently, Filipinos from poor families and their kids were encouraged to eat peanuts and peanut butter (PB) because it was a cheap protein. The problem was that peanuts often were contaminated with a fungus-produced toxin called aflatoxin. In a factory, they found that the workers will scoop up the whole nuts that were good and use to sell as premium nuts. The bad nuts that had aflatoxin were put aside to make PB. So when small children lots of PB, many of them contracted cancer.

That’s not all.

Apparently, kids that ate more meat AND aflatoxin had a higher chance of getting liver cancer than those who ate less meat. So what happened then was that the rich kids had a higher chance of getting cancer than the poor ones.

Scary stats huh?

Moral of the story? I don’t know, make your own peanut butter?

It’s actually very simple to make and here’s the recipe for it.

Homemade Peanut Butter

Ingredients:

2 cups shelled peanuts
2 Tbsp. vegetable oil that has no heavy scent
1 Tbsp. honey or sugar to taste

Method:

Roast the peanuts in a frying pan with low heat until it smells fragrant. Cool it.

Place the peanuts and honey in a food processor, and process for 1 minute. Use a spatula to loosen mixture from the sides of the bowl if it’s sticking. Then continue to process while slowly drizzling oil into the mixture for another 2-3 minutes, or until the mixture is smooth, thick and shiny. (Nuts will go from a rough chop, to finely ground, to a thick paste, and then finally a shiny, smooth peanut butter.) Remove and store in an airtight container, and refrigerate. If mixture is too thick and cool when you’re ready to use it, simply place the container in a warm water bath, or pop your needed amount in the microwave microwave to warm and soften it up.

For those who are looking for a healthier alternative or is allergic to peanuts like my son, try making homemade raw almond butter. The recipe’s below.
Homemade raw almond butter

Ingredients:

2 cups of raw almonds soaked in water overnight
2 tsp cinnamon
1 tsp pure vanilla extract
2 tbsp honey

Method:

Strain the water from the almonds and place into the food processor. Blend on high until it reaches the consistency that you lie. From time to time, stop the food processor and push the almonds down from the sides of the bowl to make sure all of it gets ground up.

Add the cinnamon, vanilla and honey at any time. Remove and store in an airtight container, and refrigerate. It won’t last as long as the roasted PB. Some say it can keep for 4 months, but why keep food for that long? I’d rather consume everything up within 4 weeks or less. Otherwise, you can just freeze up extra almond butter if you can’t finish it within a certain period.

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New Zealand Anchor butter better than American butter?

jasmin — Mon, 20 Sep 2010 01:49:35 +0000

About a year ago, I have started reading positive reviews about the New Zealand Anchor Butter. These reviews are way different from the bashings American butter gets in the press.

Apparently, it’s because Anchor Butter that comes from grass-fed, free-range cows is said to have a richer taste versus barn raised non grass fed animals. Besides that, the New Zealand government prohibits the use of animal growth hormones in dairy, sheep and beef farming. American cows on the other hand are fed with corn, and regularly are injected with growth hormones and other hormones to promote larger secretions of milk. And even when the cows eat organic food, apparently, the cows are eating organic corn, rather than going out into the pastures and chewing on fresh grass.

And the taste? The Anchor Butter has a richer yellow color, and critics have raved about the superior flavor as well.

Here’s another review of the butter below. I have copied paste the entire review and added the link to the blog. The reason I’m doing this because I have, in the past, lost a few links as some articles on the web went missing for some reason or the other. The Delicious Truth blog has other very informative stuff about health.

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Sunday, July 13, 2008

Grass-Fed Cows = Real Butter = Anchor Butter

A specific example of a grass-fed product that I use during in-home cooking lessons in New York and in my own kitchen is Anchor Butter.

Anchor is made in New Zealand, where cows are grass-fed and law prohibits the use of hormones in dairy, sheep and beef farming.

When I hold Anchor Butter next to a stick of commercial butter for my students, they are amazed at the difference in color. Anchor is yellow (because of the grass the cows are eating), compared to the white butter derived from the milk of corn-fed cows. Even organic butters shade toward white since the cows are still eating corn (albeit without pesticides).

The myth (yes, MYTH) which states that butter is bad for you is based on unsound assumptions and studies, the same ones that classify all fatty foods as dangerous. (Gary Taubes, in his book, “Good Calories, Bad Calories,” does a masterful job of showing how many supposed nutritional and dietary truths are merely unproven statements that have morphed into accepted gospel.)

A story-starved media and clever marketers have so inculcated us with these myths that we have blindly accepted the false preaching and are left eating incomplete, flavorless and nutritionally-unsound foods like egg white omelets, lite mayonnaise and skinless chicken breasts. Whoever your god is, don’t you think it would have made eggs without the yolks if we were supposed to eat egg white omelets? The egg–with the yolk–is as close to the perfect, most complete food that exists.

Back to Anchor Butter. Yes, butter is terrible for you . . . if you are eating butter made from milk from cows eating a corn-based diet and shot up with hormones and antibiotics. If you are eating butter from grass-fed cows, you are providing yourself with a wealth of vitamins (especially A), minerals (selenium, an antioxidant), healthy fatty acids (CLA and omega-3’s) and cholesterol (essential for the composition of our cell membranes).

Did I mention how much better Anchor tastes than conventional butters? The flavor is much deeper and the texture is much creamier.

Anchor butter is available at the Fairway stores in New York. Other butters made in Europe–where cows grazing on grass is the norm–include President, Kerrygold, and Lescure. These can be found in progressive food stores and local supermarkets.

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