Today Show: Let it Go
Guest Speaker: Alex Acuna https://ndcsavingsclub.com/
Host and producer of the NDC Savings Club will be talking about the concept of Let it Go. Everything is energy and even our thoughts are energy fields and a lot of conditions that affect us are caused by these addicting energy fields like: Food, Sex, Drugs, Alcohol, Smoking, Pornography, Chattering Mind, Gambling, Bad Relations, Bad Luck and many more.
Learn how we can be infected by these addicting energy fields and how you can Let it Go. Learn greatest secrets of the universe that we can literally Let it Go and create your own reality.
Given the high stress levels, extended periods of screen time and regular social outings many Americans experience day-to-day in environments where high-calorie foods are readily available, it can be easy to fall into the habit of mindless eating — where we’re too distracted to pay attention to how much, what and why we’re eating. Research suggests that practicing mindfulness — or taking the time to bring awareness to present-moment experiences with an open attitude of curiosity and non-judgment — can be effective in allowing us to make more thoughtful food choices and recognize when we are hungry, satisfied or full. The latest research in this area led by Jennifer Daubenmier, PhD, Assistant Professor at the Osher Center for Integrative Medicine at the University of California, San Francisco, suggests that the impact of mindful eating could be even greater. “Whether eating snacks while watching the game or grazing by the dessert tray at the office event, we often find ourselves overeating not because we’re hungry, but because the food looks delicious, we’re distracted, or we wish to soothe away unpleasant feelings,” explains Dr. Daubenmier. “Our study suggests that mindful eating can go further than making healthy food choices and recognizing when
University of Florida Health researchers have identified a new strain of bacteria in the mouth that may keep bad bacteria in check — and could lead to a way to prevent cavities using probiotics. The researchers say the findings could lead to the development of a supplement that patients could take orally to prevent cavities. While developing an effective oral probiotic will require more research, a possible candidate organism has been identified: a previously unidentified strain of Streptococcus, currently called A12. Robert Burne, Ph.D., associate dean for research and chair of the UF College of Dentistry’s department of oral biology, and Marcelle Nascimento, D.D.S., Ph.D., an associate professor in the UF College of Dentistry’s department of restorative dental sciences, published the findings in late January in the journal Applied and Environmental Microbiology. Read
Severe health risks of Genetically Modified Organisms (GMO) are not new. Studies by scientists among others in France, Germany, Austria, since at least the 1990s, pointing to several levels of health dangers to mankind abound. A recent study released by Egyptian researchers found that rats fed a GMO diet suffer from infertility, among other health issues. In the US similar studies were muzzled by Monsanto and the Monsanto staffed FDA. In a 2011 paper the Institute for Responsible Technology – IRT refers to 19 animal studies linking GMOs to mostly liver and kidney organ disruption. In the early 2000 the first Russian studies revealed reduction in fertility and birth defects in hamsters and rats. In a 2013 Russian study, scientist have discovered that mammals that eat GMO foodstuffs have difficulties to reproduce. The study concluded that “Campbell hamsters that have a fast reproduction rate were fed for two years with ordinary soya beans which are widely used in agriculture and those contain different percentages of GMOs. Another group of hamsters, the control group, was fed with pure soya [found in Serbia, as 95% of soya in the world is transgenic].” According to Dr. Alexei Surov, who led the study on behalf of the National Association
A new study has revealed following a low-carbohydrate, high-fat diet for just eight weeks can lead to rapid weight gain and health complications. The surprise finding, detailed in a paper in Nature journal Nutrition and Diabetes, has prompted University of Melbourne researchers to issue a warning about putting faith in so-called fad diets with little or no scientific evidence. Lead author, Associate Prof Sof Andrikopoulos says this type of diet, exemplified in many forms of the popular Paleo diet, is not recommended — particularly for people who are already overweight and lead sedentary lifestyles. He says mass media hype around these diets, particularly driven by celebrity chefs, celebrity weight-loss stories in the tabloid media and reality TV shows, are leading to more people trying fad diets backed by little evidence. In people with pre-diabetes or diabetes, the low-carb, high-fat (LCHF) diet could be particularly risky, he said. Read
Key findings: both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products organic meat had slightly lower concentrations of two saturated fats (myristic and palmitic acid) that are linked to an increased risk of cardiovascular disease organic milk contains 40% more conjugated linoleic acid (CLA) organic milk contains slightly higher concentrations of iron, Vitamin E and some carotenoids conventional milk contained 74% more of the essential mineral iodine and slightly more selenium In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. Analysing data from around the world, the team reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants. Read
Just when the biotech companies that make transgenic seeds are merging, the corporate vision of biotechnology is showing up at FAO. At today’s opening of the three-day international symposium on agricultural biotechnologies convened by the Food and Agriculture Organization of the United Nations (FAO) in Rome, more than 100 social movement and civil society organisations (CSOs) from four continents have issued a statement denouncing both the substance and structure of the meeting, which appears to be another attempt by multinational agribusiness to redirect the policies of the UN agency toward support for genetically-engineered crops and livestock. GRAIN’s report shows how fertiliser companies have infiltrated the main policy processes on agriculture and climate to position chemical fertilisers as a solution to climate change and to weaken support for non-chemical farming. Under the banner of “climate smart agriculture”, fertiliser companies work in alliance with other food and agribusiness corporations to lobby for voluntary, company-led programmes that promote the use of fertilisers, such as Wal-Mart’s climate smart agriculture programme or the World Economic Forum’s New Vision for Agriculture. Read
Part I: Caitlin Galer-Unti, Vegan Travel Guide
Caitlin Galer-Unti is the author of The Vegan Word. She has been vegan since 2008, and loves helping others go and stay vegan, and enjoy a sometimes healthy and always delicious vegan life. She has been to 23 countries and counting since going vegan!
FRUITS Bananas – To extend freshness, separate bananas after purchasing and store in a well-ventilated basket. Apples – Away from heat, these will keep for about two weeks. For longer storage, place in a cardboard box and refrigerate. Grapes – Store in the fridge, but only wash when ready to use to avoid mushiness. Peaches – Only refrigerate when fully ripe. Read
Earl Fultz is the 92 year old Founder and CEO of cHarissa, a small, artisanal food company on the North Fork of Long Island, rocking the food world and winning awards. His business is a love story, a tribute to his late wife Gloria, who transformed an old family recipe, to appeal to her American family and friends. The cHarissa rub and spice is an all natural condiment, which is free of sugar, gluten and any chemical additives, using cumin, lemon, sea salt and olive oil.
In order to help make his dream come true, Earl partnered with Jeri Woodhouse, from a Taste of the North Fork, to help market and grow the business.