Surprising but true, many foods that we eat everyday are toxic if stored, prepared or consumed improperly. Below is a list of the 6 most poisonous everyday foods.

Fruit Pits. Fruit seeds or pits, such as apricot kernels, apple seeds, cherry seeds, plums, and peach pits are all toxic. These seeds contain a molecule called cyanogenic glycosides, which has a cyanide compound embedded in it. Usually, the cyanide is not released, so there is no danger. But, if eaten, and the cyanogenic glycoside molecules come in contact with the beta-glucosidase enzyme found in the small intestine, cyanide is released and becomes dangerous. In very small amounts, such as what would be ingested in normal eating, you don’t have to worry about it. But don’t let anyone talk you into eating a pile of peach pits.

Brazil Nuts. I know what you’re thinking… nuts are good for me! But, a raw unshelled brazil nut has about 100mcg of selenium. Selenium is a chemical element (atom) which the human body needs to survive, and some scientists believe that insufficient selenium may leave the body prone to cancer. However, Selenium is considered a trace element and the body’s tolerable upper intake level is only about 400mcg. That’s equal to roughly 4 raw brazil nuts. Anything more can give you selenium poisoning. The symptoms of mild selenium poisoning are hair loss, fatigue, neurological damage, gastrointestinal disorders, and garlic breath. Higher levels of selenium poisoning can result in liver cirrhosis, pulmonary edema and even death. So don’t ever binge on brazil nuts.

Tapioca. I’m not a fan of tapioca to begin with, but when I found out it can be dangerous, well, let’s just say that’s a good enough reason to skip bubble tea altogether. Tapioca is made from Cassava, a popular root used in a number of cooked foods the world over. The raw leaves of Cassava have cyanogenic glucosides and are poisonous. And the roots can also have high levels of cyanogenic glucosides, and they must be processed correctly to reduce the levels of these cyanogenic glucosides to safe levels. This usually involves soaking the root for some time, then cooking it thoroughly. Don’t prepare cassava root at home unless you have professional advice.

Rhubarb Leaves. Rhubarb stalks are perfectly safe for use, but Rhubarb leaves are poisonous. They have oxalic acid and other toxic compounds. Eating even a small amount of leaves could kill you, while smaller quantities can leave you seriously ill.

Kidney Beans. When raw, these beans have a high level of a molecule known as Phytohemagglutinin. As few as 5 raw kidney beans can cause poisoning, the symptoms being nausea, vomiting and diarrhea. Boiling the beans at for at least 10 minutes can make the beans safe to eat by reducing the amount of Phytohemagglutinin up to 200-fold. Be sure to soak kidney beans in water and bring them to a rolling boil for at least 10 minutes. Then you can use them in your recipes, or put them into a slow cooker for simmering.

Potatoes. Wild potatoes have toxic chemicals called solanine and chaconine. The highest concentration of this is just under the skin, and their concentration increases as the potato grows older or has more exposure to light. Commercial potatoes are potato varieties which have been bred to reduce the amount of toxic chemicals in them. The safest thing to do is to avoid wild potatoes, and don’t eat any potatoes that have turned green. Also avoid potatoes that have begun to sprout. Fresh store bought potatoes are generally safe after being cooked, though in theory, you could get solanine poisoning if you ate several kilograms of potatoes in one day. Note that potato leaves have very high levels of solanine and are toxic. The symptoms of  solanine and chaconine poisoning are headaches, diarrhea, and cramps.

While it is generally safe to eat the above foods if prepared correctly, it’s always a good idea to know what you’re eating — and how to protect yourself from any lurking food dangers.

OK, this time you swore that you weren’t going to do it, but between the restaurant outings and friendly gatherings you ate, ate and ate some more. No worries! Even if you’re feeling as heavy as a bowling ball, here’s how to cleanse your body after overeating to make you feel light on your feet again.

Eat More Soup
Incorporating soup into your diet after overeating may be just what your body needs. Try making a huge pot of this light, but nourishing vegetable soup and eating it throughout the week to cleanse your body.

Super Veggie and Tofu Soup
Serves 8

1 package tofu, firm, cubed
1 Tbsp. Wild Oats Organic Chipotle Hot Sauce
1 clove garlic
2 Tbsp. canola oil
2 Tbsp. parsley
1 bay leaf
1 pinch thyme
1 can vegetable or chicken stock
1 Tbsp. flour
1 package pearl onions, peeled
1 bunch organic carrots, peeled, chopped
1 (14 ounce) can diced tomatoes
4 medium size red potatoes, peeled and chopped
1 cup chopped celery
1 cup yellow squash, sliced
1 cup zucchini, sliced
Salt and pepper to taste
Fresh parsley and parmesan cheese for garnish

Brown tofu in oil, garlic and Wild Oats Organic Chipotle Hot Sauce over medium heat in large deep pan. Remove from pan and set aside. Add 8 cups of water, spices and vegetable stock and then bring to a boil. Reduce heat to med-low and cook with lid slightly cracked for 15 minutes. Mix flour and half cup water by shaking in a closed container and add to the stew. Stir in flour mixture well and then add vegetables and cook covered on med-low for about 30 minutes, or until vegetables are tender, but not mushy. Add the tofu back in and cook for 15 more minutes. Add fresh cracked pepper and salt to taste. Garnish with fresh parsley and parmesan cheese.

Make My Clay
Who would have thought that clay can be good for you? Liquid clay or Bentonite, as it’s more commonly known, features an absorbent action that allows it to bind to non-nutritive substances such as herbicides and other potentially harmful waste so that yucky stuff can be expelled from the body. Not for everyone, especially those with intestinal issues, make sure to consult your health care practitioner before using it to cleanse your system.

Give Your Liver a Day Off
After a week or more worth of indulgence, your liver could be ready for a serious vacation. Try incorporating liver friendly foods like broccoli, sprouted beans, milk thistle, dandelion green, fresh berries, green tea and garlic into your diet. Also, look at how much water you are drinking. Water helps to flush out the bad stuff from your body and dehydration makes it harder for the liver to do its job. Drinking more water also helps you reduce your cancer risk. Try adding fresh mint, citrus or grapes to lightly flavor your water so that you are more attracted to the taste.

Source:

Huffington Post

Let’s face it, we all have bad breath sometimes. Still, it can be very embarrassing.  And while there are many causes of bad breath––from onions to medications to dry mouth––there are just as many ways to try to get rid of it. 

But you don’t have to cover up halitosis with sugary mints and alcohol-based mouthwashes.  Read on because, as usual, nature has a solution.

Natural Bad Breath Cures

 A tablespoon of apple cider vinegar in a glass of water just before each meal will aid digestion and clean your breath. 

2.  Taking Alfalfa tablets may help eliminate bad breath.

3. Chew anise, cardamom or dill to help mask odors. Anise, the licorice-flavored seed, kills the bacteria that cause odor.

4.  Slowly chewing Fennel leaves can also relieve bad breath. Or, mix the contents of a fennel capsule with baking soda to make a paste, and brush your teeth, gums and tongue with it. The fluid extract of fennel can be rubbed on your gums and tongue.

5. Chewing mint, parsley, basil, rosemary, thyme and wintergreen will help mitigate bad breath.  The oils in these herbs kill odor-causing bacteria, and the chewing action stimulates the production of saliva which helps combat bad breath. 

6. Suck a lemon wedge sprinkled with salt to stop onion or garlic breath. 

7. Sucking a small piece of cinnamon bark during the day may help relieve the problem.

And of course, always maintain good oral hygiene and drink plenty of water. 

Follow these natural remedies to make sure your breath is always clean and sweet.

Earlier this week, I shared some recipes for delicious homemade salsa; today, let’s look at another way to enjoy the spicy fruits of your labors.  This particular breakfast is a hearty, greasy delight- but if you are concerned about cholesterol, gluten, etc., swap out accordingly.

Serves 3

• 6 eggs
• 4-5 thick slices of aged cheddar
• Fresh salsa; I used the salsa de molcajete to great results
• Bacon fat

o   Note: you can save leftover bacon fat for a short time, or reuse if you add bacon to your breakfast

o   For a heart healthier fat, use Olive Oil

• Leftover salsa
• Sourdough bread for toasting
• Black coffee
• Happiness

Heat a large skillet over medium heat, and add bacon fat when the pan is warmed. In a medium sized bowl, whisk eggs together. Slice cheddar.

Pour eggs into pan (always be wary of sizzling fat! Pour slowly and wear long sleeves to avoid splash-burns). Next, pour the salsa over the eggs, and let simmer.

Begin coffee prep (whether you are fond of French press, drip, or espresso, start the process now for delicious coffee ready to serve with breakfast).

Place cheddar slices on top of the eggs and let them melt. When the eggs are beginning to solidify, use a spatula around the edges to prep for flipping. Don’t despair if your eggs want to be scrambled rather than a neat omelette- it will be just as tasty either way.

Place toast in toaster, and remove butter from fridge for slight softening if you like your toast buttered.

Your eggs should now be ready to flip. Let cook for another few minutes, then remove from heat. Cut into thirds, and serve. Retrieve your toast, butter as desired, and add to plate.

If you happen to have a ripe avocado, slice and serve alongside your eggs and toast. Lay the table, and dig in.

Here’s hoping you enjoy this delicious start to your day as much as I do!

We’ve all heard it before- avoid midnight snacking! Those late night runs to the fridge (or pantry) have been vilified for packing on the pounds from time immemorial. A recent study conducted by the Salk Institute shows that this is more than an old wives tale- eating at all hours may indeed contribute to obesity. The good news? Eating within a 9-12 hour window can not only prevent obesity, but has also been shown to reverse it.

Here’s the experiment breakdown: Over 38 weeks, scientists fed four groups of mice four different diets- high fat, high fructose, high fat and high sucrose, and plain mouse kibble. The total calories consumed by each group were the same. Within each group, some mice were kept to “Time Restricted Feeding (TRF)” windows of 9, 12 or 15 hours, while others ate whenever they wanted. Additionally, some of the mice on TRF were allowed to “cheat” on weekends and eat whenever they liked, while some of the eat-anytime mice were switched over to TRF part way through the experiment.

The results? The mice in the 9 and 12 hour groups remained fit regardless of their diets, while the eat-anytime mice grew obese. The mice allowed to cheat on weekends also remained fit and healthy. Excitingly, the obese eat-anytime mice that were switched over to TRF lost some of the weight they had gained. The study demonstrates that TRF is effective against high-fat, high-fructose, and high-sucrose diets without restricting calories, even when weekends are eat-anytime cheat periods. (Click here for the study and a great illustration of the test) While the study has thus far only been tested on mice, the scientists are optimistic about human implications.

So what does this mean for us humans? Restricting your eating hours to a 9-12 hour window during the day, starting from whenever you first eat in the morning (coffee counts!), may help prevent weight gain, and switching to a 9-12 hour window may help shed pounds as well as prevent against metabolic diseases.