Don't Fall For A Bunch Of Advertising Gimmicks

Take a walk down the beverage aisle in a grocery store and if you haven't been in it recently, boy are you in for an eyeful. Shelves upon shelves, all of liquid beverages, all claiming to be low fat, all natural, low sugar, low calorie, low cholesterol and on and on.

Most people fall for all this information they read on the front label. An example, low cholesterol - there is no cholesterol in a liquid drink such as soda or juice so sure it's low - it's actually none.

Then low sugar is another good example. Yes, it might be low in sugar but check the label - how much high fructose corn syrup is in it?

Or another often used scenario, instead of using sugar, break the type of sweeteners up into 3, 4, or 5 different sweeteners in one product and then list them all on the label. But since you don't read the labels, how are you ever going to know they used 3 or 4 other sweeteners instead of just sugar? After all, the only thing printed on the front label is "Low In Sugar".

Here listed below is some other common scenes played out every day in the food manufacturing industry. Watch out for these traps and steer clear by making some other healthier choices.

• Don't end up paying for "alternative juice". How does this happen? Every beverage company knows apple juice and white grape juice are the cheapest kind of juices you can get. So, it is common practice to take one of these lower quality juices, add some flavoring oils and then market it as blueberry, pomegranate, strawberry kiwi etc.
• Using chemical fertilizers and pesticides has become such common practices in many countries, most fresh fruits and vegetables are already contaminated before they even make it to processing at the factory. Alleviate this, just buy the fruit itself, organic of course, and peel it (if necessary) and eat it right out of the skin itself.
• Starting to hit the shelves more and more is the claim "with Fiber". Since many people know the best source of fiber is in the unpeeled fruit, the skins of fruit or in the pulp in an orange or grapefruit they assume this means they are getting a minimally processed glass of juice. Check that label again and see just what you are getting. It is usually called maltodextrin, a man-made carbohydrate which your body is unable to digest thus blood sugar spikes is the undesirable final result.
• Fruit juice, health drinks, sports drinks, "straight from the field" labels and many like this all have one thing in common. Manufacturing knows people love the taste of sugar - it actually brings you back for more. So many of those healthy for you versions are so high in sugar, if you actually knew how to break those numbers down into the equivalent in your sugar bowl, you'd probably drink nothing but water ever again in your life.
• Food dyes and chemical colorings might be pretty but what are they made of? How about some crushed beetles (for red) while almost all the other FD&C colorings is a combination cocktail of industrial chemicals and flavorings.

So yes, the manufacturing community is often looking out for your interests. Unfortunately, that includes your interest in overspending and over-indulging on products which could never be considered good for anyone's health. Take some time and learn how you can help yourself and the family by making some of your own versions of a healthier for you beverage.

Cacao Content

If you happen to mention to someone the grocery list contains some kind of chocolate, usually the first thing that gets mentioned (especially if you are a diabetic), is find a variety with a high cacao content.

But to the normal everyday shopping consumer, what exactly does this mean?

All finished chocolates are a combination of several ingredients in different percentages. A finished piece will include a combination of:

• cacao content (this is the percentage of the chocolates weight that is actually from the cocoa bean itself)
• milk or milk products (could be fresh milk, cream, dried milk powders, whey etc)
• some type of sugar or sweetener
• vanillin, vanilla or another flavoring agent
• lecithin, an emulsifier which helps to "hold all the other ingredients together" in the finished product

So when a chocolate bar states a 70% cacao content, that means 70% of the ingredients of that finished bar is from the cocoa bean itself. The other 30% of the ingredients is a combination of the other four ingredients that are shown above.

A good quality dark chocolate, lower in sugar and with a strong chocolate flavor therefore usually ranges from the 70 to 80 and even up to 99% cacao. As an example, rarely does any milk chocolate piece ever exceed a 30 to 40% cacao content.

So, obviously, to receive the most beneficial cross of health-giving plant compounds, by finding and cultivating a relationship with a good quality dark chocolate, for the diabetic - and anyone else for that matter -  this leads to an increased resistance to future medical complications.

So the secrets to a dark chocolates health benefits is nothing more than finding a large percentage of deep, dark rich aroma and taste from a good quality cacao bean, actually on its shortest road straight from the plant. When you purchase or prepare your own sweet treats right from your own home with some great recipes,  maintaining health benefits becomes second nature right along with its many health benefits.

Can't you just smell...and taste that pure perfection on the tip of your tongue right now?

Doctor's Orders: Raise Your Fiber Intake

Your last appointment seems to have come down to nothing more than bad news. The doctor is telling you a whole list of lifestyle changes which will aid you in the future. But for now - the main concern is get more fiber in your diet.

Healthy servings of fiber will reduce your body's internal inflammation and also keep your digestive system running smoothly. Now that's preventative maintenance worth thinking about.

But most people immediately think this news means go home and start hitting the whole wheat and whole grain products. But this can be a very big mistake, especially for the diabetic. Even whole wheat bread, pasta, cereal and every other whole grain product, if eaten over recommended serving sizes, these products will drive your blood sugars sky high. (And who among us actually eats only 1/2 cup spaghetti and meatballs on spaghetti dinner night?)

So a few simple additions which are much better for your digestive health can be found in these:

• Organic berries, especially raspberries and blackberries, these boost your daily fiber intake by a whopping 8 grams/one cup serving size. Choose only organic berries though because all fruits are notoriously high in pesticides and chemicals during the growing season.



• Avocados are a package of nutrition all in its own skin. With 5 grams of fiber per 1/2 cup serving and they are full of monounsaturated fats (the good kind for our body), this small fruit is one delicious step to better health. Avocados also have the advantage they are so neutral in flavor, blend them into almost anything, cold or warm, and the avocado picks up the flavor of the surrounding dish itself. The advantage you get, it makes your finished dish nice and smooth and creamy.



• Beans and lentils are both demonized by so many nutritionists and doctors because of their higher carb counts but actually, when served simultaneously with a quality protein source, fresh beans/protein not only control the sharp blood sugar spikes, they have also served up to seven grams of fiber in only a 1/2 cup serving.



• Brussel sprouts aren't many people's favorites but that's because you always cook them the wrong way. Who wants soggy mushy vegetables?
  
  Try this instead, cut each globe in half and place them all in a bowl. Pour a little olive oil in and sprinkle with garlic powder (or your favorite seasoning), stir them up until every one is well coated and then dump this on a cookie sheet in a single layer. Place in a preheated 400 degree oven and let them roast for about 20 minutes. Stir them well and then roast another 10-15 minutes until lightly browned.
  
  They are absolutely delicious this way and you have just received up to 4 grams of fiber in just one healthy treat!



• Many people are familiar with the name flaxseed but how about chia (salba) seed? Flaxseed offers a respectable 2 grams per tablespoon but chia seeds come in at 11 grams in only a one ounce serving. Sprinkle finely ground flaxseeds or chia seeds (chia does not need to be ground before use) onto your salad, vegetables, in a smoothie, on a meat or egg salad, in your Jello, in some meatballs or in your baked goods. (When using chia though, raise your liquids intake tremendously to prevent  constipation.) As you can see, they can go everywhere and they do not affect the flavor of your meal.

Use caution though and gradually increase your fiber contents PLUS your liquids everyday if your body is not accustomed to increased levels of fiber. Fiber speeds the rate of elimination through your digestive system but it must have increased liquids to perform its duties properly.

Ancient Grains

More and more doctors have been diagnosing Celiac Disease, Gluten Intolerance, and Gluten Sensitivity in the recent years. With these diagnosis’ on the rise, eating gluten free has become increasingly more popular.

 Now we’ve all had grains such as wheat, corn, oats, and rice, however, after the diagnosis,  ancient grains are now regaining popularity and making their way into health food stores and some supermarkets. Ancient grains offer a more unique taste and are full of nutrients. Therefore this means ancient grains have been making a comeback here in the United States as well.

Now, you may be asking yourself, what exactly are ancient grains? Basically, ancient grains have been around for thousands of years and have been largely unchanged. Unlike wheat and corn, which have been bred in an overabundance in this country, they are also genetically modified thus they have not remained in their original state. 

Below here is a sampling of some of the most common ancient grains:

• Amaranth is a great substitute to make beer or bread products. If you combine this with brown rice you have a complete protein. It is also gluten free.
• Quinoa  is a great source of protein. It has a mild nutty flavor and a creamy, crunchy texture.  Often now being found in the standard supermarket, it is a great alternative for the high carbohydrate rice or pasta selections in a gluten free diet.
• Buckwheat, despite the name, contains no gluten what so ever. It also is high in all the essential amino acids.  It can actually be made into porridge, great used in salads, as a side dish, or as an oatmeal alternative.
• Millet has been known to be effective at preventing heart disease, type 2 diabetes and some forms of cancer. When prepared it is low in sodium and calories, no cholesterol and is gluten free. It has a fluffy or creamy texture depending on how it is cooked. It can be used  an alternative to rice or potatoes. 
• Kamut is believed to be first grown in Egypt or Asia. Kamut is much larger than common wheat and provides more protein and amino acids. Kamut can also help lower bad LDL-cholesterol and raise good HDL-cholesterol because it is high in essential fatty acids. Kamut is not gluten-free so should be avoided if you are on that particular diet. It's has a great source of thiamin, niacin, folate, riboflavin, vitamin B6, vitamin E, phosphorus, magnesium, complex carbohydrates, and zinc.
• Polenta  is made from whole grain yellow or white ground corn that has had the germ removed. This gluten-free grain is considered a complex carbohydrate and is very high in protein. It's a fantastic substitute to breads and pasta. Polenta is high in vitamin A and C. Iron, thiamin, zinc, phosphorous, and magnesium are also found in polenta. 
• Spelt does contain gluten, but it is a very low amount when you compare it to wheat. It is actually a great substitute often used to make bread for sandwiches. Many people with gluten sensitivity have found spelt can be safely added to their daily diet.
• Barley is the oldest of all the grains. It is great for soups, stews, and breakfast products. This selection is not available for the gluten free diet.
• Rye is often mentioned as better for Diabetics because it produces a lower insulin response compared to wheat.This also though is not gluten free.

Each variety does contain an assortment of our body’s essential nutritional values. The most common of the vitamins and minerals include magnesium, manganese, B complexes, and iron. Many of these, a lot of people are lacking within their bodies. 

  

So, the next time you step into your kitchen, think twice about these wonderful alternative grains. Grab your pot, pan, skillet, and spatula to make anything from breakfast to dinner. You can create a great twist on some all time favorite dishes that your stomach and your digestive system will love. 

Are Your Medications Safe?

Myself, I am a firm believer in many of the capabilities of alternative therapies.

Now understand, that doesn't mean they all work for everybody. Heck, conventional medicine doesn't have a 100% track record,

Knowledge and Experience Needed For Safety
Talk To A Professional

neither does alternative therapies. Unfortunately, neither does life!

But for many people, alternative therapies can and will be an acceptable alternative to many of today's common pharmaceutical medications.

So what angers me personally the most... from listening to many in the fields of medicine, research, the news media, the pharmaceutical industry, the FDA, the CDC and on and on, well they are all constantly telling us how dangerous supplements can be to our health!

Now don't get me wrong. If you are stupid enough to abuse them, well guess what? You get what you deserve.It might very possibly, depending on the variety you are abusing, be no different than a prescribed pharmaceutical.

But good quality vitamins, minerals and supplements are used by greater than 50% of the population each and every day. Unknowingly, many people are even using the "junk stuff" also. Many companies which know nothing about supplementation are now producing bottles of "junk" because they know the market is there.
And to date, how many CONFIRMED cases of death or major injury has there been contributed to the use of any kind of supplements? Absolutely ZERO!

Pharmaceutical medications can't even come close to staying below 500 thousand reported incidents each and every year!Can you see the difference here?

Yes, supplements are another form of medicine. They must therefore be used wisely - not abused, whether that's by lack of experience or knowledge. But to continuously criticize an industry that does help and bring relief to so many, all in the interests of greed by the mainstream medical community, to me, now that's the crime.

Animal Or Plant Milk - A World Of Alternative Sources

Walking through the dairy section at your local supermarket, I’m sure you are aware that there is only one kind of milk available in most markets, right? What is it, milk from a cow.

 

Did you know there are about 6,000 species of mammals that produce milk? Americans receive almost all of their dairy intake from cow's milk. Yet there are many other alternative sources of animal milk, most that can't be found at your local supermarket. You're going to have to dust off your passport though to find some of them.

Goat Milk

Goat's milk is gaining in popularity and in some countries it is the preferred milk. Goats eat less and occupy less grazing space than cows. It is believed that goat’s milk can be digested more easily and less people are allergic to it. Goat’s milk has about ten grams of fat per cup  (predominantly quality fats because goats in this country are not raised in “feedlot operations”, fed an un-natural diet and pumped full of antibiotics and growth hormones) compared to 8 to 9 grams in whole cow’s milk. Goat’s milk has less lactose which can benefit the lactose intolerant. Goat's milk is richer in calcium, and contains more vitamin B-6, vitamin A, potassium, niacin and copper.

Sheep Milk  

Sheep's milk is mainly used to make cultured dairy products. Cheeses made from sheep's milk include Feta, Roquefort, Manchego, Pecorino Romano, Pecorino Sardo, Ricotta, and Gbgjna. Some yogurts may also be made from sheep milk. Sheep produce much less milk than cows, but it is richer in fat, solids, and minerals which makes it great for making cheese. 

Camel Milk

Camel's milk is only used in the African deserts where the camel lives. Camel's milk is much thicker and higher in fat than cow's milk. It has a sweet-salty taste. People of desert countries drink the milk raw and dilute it with water. Cheese, butter and yogurt can be all made with camel's milk. It also can be used for cooking, as well. Because of public demand, it is becoming more available here in the USA  even though it is still hard to find.

Coconut Milk

Coconut milk has antiviral, anti-fungal, and antibacterial properties, which basically means it can boost your immune system in order to fight off infections. Many people who are troubled by animal milk have found they can safely use extra virgin, non-refined coconut milk. It is also used frequently as a medicinal aid plus a hair and skin care remedy by many people and corporations.

Almond Milk/Sunflower Milk

Sunflower and Almond milk are both aids in reducing cholesterol and they both provide your body with extra protein. Each contains important minerals such as magnesium, zinc, calcium, and phosphorus. Both of these also are lower in calories than regular cow’s milk plus higher in the quality mono-unsaturated fats so good for our body.

 Rice Milk 
Rice milk, brown rice in particular, is filled with B vitamins, which provides functional, usable energy.  It is also known as the least allergenic of all milk varieties but it is much higher in carbohydrates so diabetics must be extremely careful of portion sizes and over-use.
  
Soy Milk 
Soy milk is considered a good source of protein with 7 grams of protein per cup. Soy also supports and aids in the care of heart disease, menopause, and prostate cancer. The biggest drawback though in today’s current market, many varieties of soy milk are prepared from GMO ingredients. Care should be taken to source out and only buy an organic brand of soy milk.

Hemp Milk
 Hemp milk is also an up and coming variety because it is a good source of omega 3 fats, the kind often touted in wild-caught Alaskan salmon. For those with a dairy, soy or nut allergies, hemp milk makes an excellent alternative. 

Oat Milk 
Again caution must be watched to control serving sizes and repetition because oat milk is higher in calories than dairy milks but oat milk has the advantage it is higher in fiber than other varieties. Therefore for those who need dietary fiber or if you are having a battle with your cholesterol, oat milk may be an aid to a beneficial end for a healthier diet.
 

In addition, some of the plant-based varieties offer antioxidants as well.  But keep it in mind, it is also healthier for your system to have various foods in moderation on a weekly rotation than it is to use the same variety over and over again. 

Milk Does A Body Good, Right?

Now, you always hear that milk does the body good, but what does cow's milk actually give the body? Here are a few ways milk does not do the body good.

·         It will increase mucous in the body bothering sinus and respiratory conditions, especially those suffering from allergies or asthmatics

·          It is high in saturated fat, the wrong kind for a diabetic

·         Antibiotics and growth hormones are given to the cows to lactate unnaturally

·         It is one of the eight most common food allergens.

So you do the math and I believe you will understand, cow’s milk was made for the calf… not the human being. So which variety would you rather put on your morning meal?
 

The Journey Has Started With Alternative Medicine

Part 2 of my story is below. To see part 1 first, return to here.

My first doctor's appointment with a Holistic medicine practitioner, it lasted an unbelievable 4 hours and 17 minutes. I really was shocked when I left his office when I saw what time it was.

I knew all along we had been there a while. Him asking question after question with me filling in answers. Actually, it didn't even feel like a doctor's appointment. We were just having a friendly conversation, most of the time. The subject of the day, well it just happened to be me. 

To start out though, I'm not going to fool you. The main emphasis of the road to recovery was an entire list of different food groups he wanted me to drop from my diet. It was 39 different food groups! 

Now visualize that, I said food groups - not food items. Gone was the dairy foods, wheat and all gluten, corn, eggs, peanuts, soy and on and on.  I was to stay with a very low sodium diet, no caffeine or food dyes, additives or preservatives plus many others. There was 39 different groups he wished me to completely avoid. 

To many people this could sound like a death sentence from foods. But the reality, I have plenty to eat. It was just all pretty much from a different type of plan, one I totally wasn't accustomed to only because I was never told this information before. I also never even thought of it before. So starvation was never going to be an issue. I actually for the first time in probably 20 or 30 years ate more food every day than I did before.

The difference, before I ate sparingly, gained weight constantly, added new and often painful aches and pains weekly and that had another pharmaceutical drug added to my ongoing list of ever-enlarging health problems.

The end result though now, my sugar levels are stable, I've lost over 145 lbs.. My blood pressure, kidney and liver tests, cholesterol levels and every other single test they can give me - everything is all within normal levels. Even better said... all my numbers now are superior! And the hardest to believe... I still haven't even went on a diet!

When you look at my blood tests, I'm healthy "as a horse". And to think, two and a half years ago, I was a "basket case". It just seemed then everything was wrong but still I tried so hard to follow all of the doctor's orders.

I'll start telling you what made this fantastic transition possible in my next installment so to get those important details check here.

Where Do I Start?

I often get asked what got me into this line of work... why do I seem to know so much... or why do I even care?

Well, each of those questions has a very simple answer and that's because it's all personal experience. So since I'm asked, I have decided to put my journey down in writing, the best that I can so everyone can understand, this journey is possible. Anyone can do it.

Yes, it takes time, commitment and a lot of desire. What it doesn't take is luck or finding a whole list of shortcuts to get you to a desired goal.

So Where Did I Start?

Many diabetics,  pre-diabetic or even those with just a food allergy, we all have the same problem(s) the day of diagnosis

.

What is it?  It's simple, what can I eat? 

But up until that day, well we also have known something is wrong. After all, why do you think we finally broke down and went to the doctor? Or if it's like many of us, how many hands do I need to count fingers on, how many times or how many doctors have I went to and just how many times have I tried to get someone to believe me when I say something's wrong?

The very first thing I want everyone to understand, if you know something is not right within your body, you've seen a doctor...and then again and maybe again and you are still being told there's nothing wrong, then go again anyway. Preferably, now you need to find a new doctor, one who is more willing to listen to you. After all, you've already figured out those other(s) are not going to try to help.

My feelings,  if they've only got 7-12 minutes to talk to you the patient, you're at the wrong doctor anyway!

There actually is physicians out there which understand a twelve minute appointment is not enough time to diagnosis a possible hidden condition. So, don''t become discouraged. Just persevere and find someone else who is willing to try to help. 

Here's Where It Began

I've lived with diabetes and food sensitivities in my life ever since I was young enough to understand something was going on. Why is all of my family and my relatives are always sick? As I got older, I was just determined,  I was going to find a way all of this skipped right over me.

Well, it didn't. Then I spent a couple of decades wandering from doctor to doctor, clinic to clinic, then specialist to specialist... they all seemed to have another name, another person who could probably come up with something they never did. And yet, all of this time I just kept getting worse.

 See, the biggest problem with that statement, in my family, most of my relatives were already dead before they made it to 50 years of age. At least I got there and I was still breathing. Quite a few times I wished maybe I wasn't, after all, did everyday have to be this much pain and all of this misery? 

My turning point came on the day I found Holistic medicine. The only reason I found it... I gave my current conventional medicine physician an ultimatum that day. With a whole lot of pressure which I placed on her that last day, I told her I want something new, something which stands a chance, and something I can possibly find a way to fit into my life. (That's the dressed up version of our last conversation) After all, the desire, plenty of it was there. I was just never shown the correct roadmap for me.

That particular day, I left conventional medicine and started utilizing the teachings of alternative medicine.

Did it work? You better believe it did!!! I am off of everything.

At the same time, I have also cleared up many of the food and environmental allergies/sensitivities I have had to several unwelcome conditions. I do not need one single drug anymore. Some people eat candy like M&M's. I ate drugs like M&M's. Then add in the syringes, insulin bottles plus a few other assorted "gadgets" to attempt to keep me the diabetic/ food allergic individual "living healthy". There was nothing healthy in that, my current horrible existence.

Check back in a few days for the next chapter on my road to recovery, how I started it, the changes I made and how results were achieved from a few changes I was willing to make in my life. If you would like, check over at my website, all the information is there. Pick and choose the parts which pertain to you and get yourself started back on the road to healthy living.

Reduce Insulin Resistance Before the Holidays Effectively.

As the holiday season approaches, there will be parties to attend, families to entertain and celebrations all around. All of these involve food to some degree and that may present a problem for those of us with insulin resistance. As you know, insulin resistance is a metabolic syndrome in which the body doesn't use insulin effectively. Left unchecked, glucose levels build up, increasing the risks of prediabetes or type 2 diabetes.

But you don't have to let insulin resistance get the better of you. With some tricks, you can reduce or even reverse insulin resistance before the holiday season. By learning these simple but effective ways to tame insulin resistance, you're also better equiped to deal with the festive milieu of "Let's eat, sit around and be merry."

Here's how:
Eat Wisely
Food choices matter. To keep your blood glucose levels from spiking, eat whole foods that are high in fiber and nutrients. Think limited quantities of whole grains, lean quality proteins, colorful fruits and vegetables, raw nuts and seeds, and HEALTHY saturated or unsaturated fats like omega-3 fatty acids. Foods that are anti-inflammatory and high in antioxidants  also help to keep insulin resistance under control. And then the golden rule for insulin resistance--eat smaller portions (also helps to manage weight) at regular intervals. Never let yourself get so starved you will eat anything in sight.
Exercise
Since exercise expends energy, it helps to keep blood glucose levels from spiking. Regular exercise also reduces central body fat and improves sugar metabolism. It may be difficult to get into an exercise routine, so why not start slow? Even a slow 10-minute walk twice a day after eating will start to show you improvement. Gradually, build up your exercise momentum as time and endurance allow. Ideally, most health experts suggest at least 30 minutes of exercise most days of the week. But by starting slow and keeping up with the routine, you'll easily get there before you know it.
Stress
Stress plays a pivotal role in blood glucose fluctuations. When the blood glucose level is out of whack, it can aggravate insulin resistance. Since the holiday season may sometimes bring about stress, be prepared and take necessary steps to develop activities that offer relaxation such as walking the dog, the slow and easy movements in some forms of yoga, a gentle massage, listening to some music or even just a relaxing hot bath. Find what works for you, is convenient, and give yourself a little bit of pampering every single day.
 
Developing these healthy habits before the holiday season will greatly increase your chance of keeping insulin resistance in check. Work on making these tricks a way of life and then you don't have to worry about derailing when the holiday season comes into full swing.

Have you found any foolproof methods which have helped you, or another family member, to keep you on track to better health by managing your insulin resistance?

White Mold vs Black Mold: What's The Difference?

All types of mold can be harmful when found inside your home. When it comes to white mold vs. black mold, each one should be thoroughly removed as soon as it is detected, and will require different techniques to be used in order to do so. Black mold is perhaps the most common form of household mold. It is caused by moisture from leaking pipes, flood damage, or condensation inside a building. It can accumulate in drywall, ceiling tiles or even carpet, where its spores will multiply and cause even more damage.

This type of mold is normally greenish-black in color and somewhat slimy. Even so, if it is left unchecked for a period of time, it can turn into a powder-like residue instead. Exposure to black mold can result in difficulty breathing, headaches, fatigue, nausea and eye irritation. Black mold is typically removed by scrubbing it with a solution of bleach and water until it is completely eliminated. Carpets and furniture that are infested with mold will normally need to be discarded. When black mold is present in ductwork, a professional cleaning may be needed in order to completely remove it.

White mold has the potential to be more dangerous than black mold because it is not easily visible. As a result, it could spread a great deal before it is actually discovered. White mold typically grows on plants or food items, and can also form in attics and around the crawl spaces of your home. It is often confused with efflorescence, a crystalline substance that sometimes appears on brick or masonry. As such, special tests may be needed in order to confirm the presence of white mold.

Some of the same health problems caused by black mold can also result from white mold exposure, including nausea, headaches, eye irritations and difficulty breathing. In extreme cases, white mold exposure can cause respiratory infections, chronic headaches and depression.

White mold can be removed by scrubbing the surface with a solution of strong detergent and hot water, and then going back over the area with either vinegar or bleach. When large amounts of white mold are present, professional mold removal services should be used in order to completely eliminate this hazard.

In order to reduce your odds of developing mold, fix leaks as soon as they occur plus ensure your yard has good drainage so that standing water won’t accumulate and allow mold to grow. In some cases, using a dehumidifier could be helpful as well. By taking some of these precautions plus many more, you can normally eliminate potential health problems that are associated with both white and black mold alike.

Benefits Of A Whole-Food Plant-Based Diet

It seems like more and more people are switching to a whole food plant-based diet these days. The benefits of cutting back on meat and processed foods are more abundant than you might originally think.

Health Benefits
As diabetes, cholesterol, high blood pressure and auto-immune diseases (like food allergies) run rampant in industrialized nations, many people are starting to question the foods they eat. Highly refined and processed grains, GMO's (or genetically modified organisms, meats with added hormones and antibiotics and meals and snacks full of high fructose corn syrup, preservatives and artificial colorings are shown in study after study to play havoc with our health.

People are learning if they cut these bad foods out of their diets, they are seeing a decrease in their own personal  medical complaints plus those of their family. Ultimately, everyone is responding about an increase in energy.

Financial Benefits
Many people believe that switching to a whole food, plant-based diet will eat a hole through their wallet. In fact, the opposite is true. According to Vanessa Caceres, people who cut out processed foods, sugary-sweetened drinks and meat find that they spend less money on food. As cholesterol levels and numbers on the scale drop, out-of-pocket expenses on medical and pharmaceutical bills also plummet.

Getting Started
If you feel intimidated or overwhelmed about switching to a whole food plant-based diet, start out by taking baby steps. Replace just one meal per week with a vegetarian dish, and go from there. Even world-class runners had to start somewhere, and changing your family's entire food culture is no easy task. Once you find some whole food, plant-based dishes that you and your family like, it will become easier to phase out the processed, unhealthy foods your body has been used to all these years.

If you need some help getting started, please contact us or just check out the many options available which can get you started by finding more tips and information on making healthy choices for you and your family's future health and daily diet.