Do you know?

Do you know what's in your lotion bottles? Your face wash? Your soap? Check on the back. Yup...you see a list of ingredients, but do you know what those ingredients are? Can you give me a definition in common English?

Did you know the FDA does not REALLY regulate the cosmetic industry? The FDA states, "A cosmetic company manufacturer may essentially use any raw material in a product and market it w/out prior FDA approval."

And what are some of these "raw materials?"

TURTLE OIL
PIGSKIN
HORSE BLOOD
PIG BRAINS
COW AMNIOTIC FLUID

Yes...some of us are putting THAT on our faces every morning/night.

However, it does go SO much deeper than that. If you take a look at the ingredients in your cleanser, moisturizer, anti-wrinkle cream and body lotion, how many of you can even pronounce what it listed under the ingredients? Most of us can't, not without stammering over our own tongues. And why can't we? Because what we are putting on our faces and our bodies is nothing short but a bunch of chemicals, that by themselves do not cause harm, but when we start adding up EVERYTHING we use on a daily basis, that is where the danger comes in. We are putting way too many chemicals and unregulated "raw materials" on our faces/bodies.

According to the Campaign for Safe Cosmetics, some of the chemicals we use daily have been linked to cancer, birth defects, infertility, chronic fatigue and hypothyroidism.

Here is ONE biggie to avoid:

PARABENS - found in most beauty products have been linked with breast cancer
http://www.breastcancerfund.org/site/c.kwKXLdPaE/b.1203361/k.B169/Chemical_Fact_Sheet_Parabens.htm

So...what is one to use if you can't know for SURE what is in your cosmetic bottles or if you want to avoid a TON of chemicals?

I came across a book called, "Beauty Secrets of the Bible." Women, of all times, have always wanted to look their best. And, I think God knew women would have a desire to have radiant skin, wish those wrinkles away and look ten years younger. I also believe that God created everything for EVERYTHING! All natural is best - we all know that.

The author, Ginger Garrett, has done extensive research on what women, in Bible times, did to look beautiful. And yes...they wanted to look beautiful, even though looking beautiful back then was probably a bit tougher for them amidst all the dirt. Queen Esther went through an entire year of beauty treatments before she was presented to the king. Wouldn't that be nice! What woman wouldn't want that!

Ginger Garrett has created an" exclusive line of beauty products" that are all natural. They exfoliate, plump, nourish, moisturize and protect AND are cheap!!!!

Step One: Wash & Exfoliate
1 cup powdered goats milk (Meyenberg)
1 cup quick-cooking oats
Process together in a blender until the mixture is very fine.

Yes...I did say goats milk. According to Ginger Garrett, the "lactic acid in the milk are a natural source of alpha hydroxy that help fight the signs of aging, and the oats soothe and manually exfoliate the skin."

I know goats milk sounds really weird, and to some of you, gross, BUT...would you rather have goats milk on your face or something that you really don't know what it is.

Step Two: Nourish & Plump
Apply 1-2 drops of honey to wet finger tips and massage onto wet face. Do not rinse. Pat dry.

Every time I tell someone I put honey on my face, they ask, "Isn't that sticky?" Wet honey is NOT sticky.

Honey is an amazing substance. It gives the skin a glow and helps plump up those fine lines. It also helps the skin maintain moisture.

Step Three: Moisturize & Protect
Place 2-3 drops of extra-virgin olive oil onto your palm. Rub hands together and pat your face gently.

Extra-virgin olive oil is loaded with antioxidants!!

You're probably thinking the olive oil will make your skin greasy, oily and leave the smell of Olive Garden on your face. It does not! You're not attempting to saute yourself. You are simply adding moisture to your skin.

I have been using this three step process for several months. My skin has never been healthier! I had always had issue with commercial cleaners drying out my face. It was really an issue during the winter months. Since using Ginger Garrett's three step cleansing ritual, I have been able to say good-bye to dry skin!

Give it a try. You may never go back to commercial cleaners again.

Homemade fig bars

My little Espresso is a "bawr-aholic." A bawr being, a fig newton. I have been purchasing Newman's Fig Newtons to avoid the high fructose corn syrup found in Nabisco's Fig Newtons. And...that is getting VERY expensive. At almost $4.00 a package, for 18 little "bawrs," it's been adding up.

I searched the web for a fig bar recipe and found one that I hope would be very similar to those Newman's.

This past Monday, I tackled the recipe, and while they are tasty, they are not quite the same, and unfortunately, my Espresso knows the difference and is not all that keen on them. He'll eat them, but he knows we still have the Newman "bawrs" in the house and is very specific that he wants one of those, NOT mommy's.

Before I share the recipe, I always make a recipe the first time exactly to the instructions. That way, I have a good idea of how it is supposed to come out and from there, I tweak the recipe to my taste/texture preferences. I will also tell you how I plan to change the recipe to perhaps make them more likable to my son.

Dough:
3 cups all-purpose flour
1/2 cups sugar
1/2 tsp salt
3/4 tsp baking powder
3/8 tsp baking soda
1/2 tsp cinnamon
12 tbsp (1.5 sticks) unsalted butter at room temperature, cut into pieces
4 eggs, divided

Filling:
2 cups figs, chopped (can use dried)
1 cup orange juice
1 cup apple juice
1/2 tsp cinnamon
4 tbsp sugar
1 tsp orange peel, or zest of 1 orange

Directions for dough:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy looking.
Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.

FOR FILLING:
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking. (Side note: this took about 2 hours, the time needed to chill the dough)

Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note*: for an easier version, sub the filling with 2 cups of fig preserves.

When ready to bake, heat the oven to 375F.
Make an egg wash by whisking the remaining egg with 2 tsp. of water.

Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling.

Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into 1-inch pieces.

http://www.grouprecipes.com/84230/old-fashioned-fig-newtons.html


Comments on this version of the recipe:
1. The dough was VERY difficult to roll out. It was so stiff and sticky (even with constant flouring of my rolling pin and counter top). Because it was so difficult, I probably did not get the dough as thin as I should have.

2. The orange taste (from juice & zest) is very strong.

What I plan to change next go around:
1. Substitute honey for sugar. I think this will also help in the overall texture of the dough.

2. I will omit the orange peel and/or zest and also substitute the orange juice with either pear or apple juice.


I am looking forward to making things again, with my changes. And I'm hoping my Espresso will one day yell out in joy, "Mommy's BAWR!"

Yummy energy bars

I love granola bars, breakfast bars, energy bars...just about anything and everything that comes in bar form. More or less, it is a weakness of mine. However, while I love them, most leave me still feeling hungry and or incredibly thirsty.

I found a recipe in my low sodium cookbook for energy bars. I made some the other day (very easy) and they are delicious. Of course, it helps that the recipe also calls for a little chocolate on top!

The recipe calls for pine nuts which are very expensive. I'm sure substituting walnuts or almonds would be just as effective. To roast the pine nuts, place nuts on a cookie sheet, and roast for 5 minutes or so at 350 degrees. Also, the only dates I could fine were packed, no COATED, in sugar. I rinsed the sugar off before using.


Try them for yourselves - it'll be hard to just have one, especially when they are guilt free!!!

3/4 cup chopped dried apricots
3/4 cup chopped dried dates
1/2 cup chopped dried figs
1/2 cup dried apples or pears
1/2 cup roasted unsalted pine nuts (pignolia)
1/2 cup unsalted oats
1/2 cup whole wheat flour
1 large egg
1/4 cup apple juice fortified with calcium
1 ounce semisweet chocolate chips

Preheat oven to 325 degrees.

Line jelly-roll pan with cooking parchment. In a food processor, combine the dried fruits until finely chopped. Stir in pine nuts, oats, flour and mix well. Stir in egg and apple juice. Turn the batter on to the pan and bake in the preheated over for 25-30 minutes. Let it cool in the pan. When cooked, set the rectangle on the cutting board and slice into bars (cut it lengthwise into 3 strips an each strip into 8 pieces). Melt the semisweet chocolate (use a double boiler if you have one) and brush the mixture on the bars. When cooled and the chocolate is set, serve. Store extras in the freezer in zipper-lock bags for future use.

Nutritional info (per serving):
Calories: 81
Sodium: 4.33 mg
Carbs: 14.9 g
Fiber: 2.1 g
Protein: 1.998 g
Cholesterol: 8.85 mg
Calcium: 16 g
Iron: .879 g
Potassium: 172.6 mg
Total Fat: 2.2 g

Recipe from: The No-Salt, Lowest Sodium Cookbook by Donald Gazzaniga

Life on the low sodium diet

For 3 weeks, I have been eating low sodium meals. It has been interesting cooking/eating the same foods I normally would eat, but without much of the sodium. I have made chicken fettucini alfredo, spaghetti, pizza, bread, white bean soup, cinnamon rolls, monkey bread, applesauce cake, chocolate cake, and baked chicken & pork chops. It's ALL been good, but when you only know one taste, or how you think something should taste, only to taste it different, THAT will take some getting acclimated to a new taste.

Garlic is in every cooked meal, along with olive oil. I've been using lots of onions as well. I have purchased the "Encyclopedia of Herbs, Spices, & Flavorings" by Elisabeth Lambert Ortiz as a resource and textbook to help me learn what spices go great with certain foods and together.

And how do I feel???

I feel great!! I have more energy and don't feel as sluggish after eating a large(r) meal. I also have noticed that I am not nearly as short of breath as I used to be. Before I changed my diet, whenever I would read my little Espresso a story, I was always stopping to catch my breath. It's great to read with ease and without huffing and puffing like the big, bad wolf.

I have lost three pounds and have kept that off, despite being unable to get the gym to exercise and eating ANYTHING and EVERYTHING I have wanted, that is low sodium. I can't complain about that!! :):)

I do allow myself the odd indulgence. At the Super Bowl party we attended last night, I enjoyed a brat and some chili. I'm not going to be THAT strict that I won't let myself enjoy food altogether! :) Mmm...that brat was awesome last night :)

Dr. Mom

This past week my little Espresso has been down and out. He's been running a fever, (on and off), been completely lethargic, and all he wants to do is cuddle with his mommy (or daddy) and watch Thomas the Train or David Phelps (http://www.davidphelps.com/ ). We took him to the doctor and they could find nothing "wrong" with him, with the exception that his tonsils were slightly swollen and most likely that was due to him screaming (he's not a fan of the doctors office). The biggest concern I had was not his fever, but his lack of eating. It is now day 5 of my little Espresso eating very little or nothing at all. Thankfully, my Espresso is drinking is fill of juice and cold chocolate! :)

I have been beside myself trying to figure out what is causing my Espresso to be a decaf! Tonight, I had an "AH-HA" moment.

Before I tell you what the "AH-HA" is, let me first state that I completely respect the medical field and our son's pediatrician. Doctors know a WHOLE lot more than I do! However, no doctor can know your child as well as you. When they make a diagnosis, or not, they simply go on the symptoms you tell them. They do not know moods and patterns. They simply know what the books tell them and what normal patterns SHOULD be. But, if they are honest, they would realize that there is no such thing as normal and EVERY child is different. It would be too easy if we were all robots or lemmings.

My "AH-HA!"

My pint-size Espresso is a horrible teether - I mean, HORRIBLE. He's whiney, fussy, grumpy, needy and down right unpleasant to be around. He was also a late teether. He got his first tooth one week after his first birthday. Since then, all but five of his teeth have come in within the last 9 months. I tell people, "we've been in a constant state of teething since his first birthday."

The last two times a new set of teeth have begun pushing through his gums (1st set of molars and canines), my Espresso developed a very high fever. In both instances, he woke up with a fever of 104 but by the end of the day, he was back to normal in every possible way.

Now...he's working on a new set of molars.

I know what the doctors say and what every teething article online will tell you. Your child may have a low-grade fever, but if their fever is above 101 it is NOT due to teething. And here's my side note: if ever I read another article that says your child should not be bothered by teething, I'm tempted to write the author and ask them if they have children themselves!

It is a coincidence that the last three times a new set of teeth have started to push down on my son's gums, he has gotten a fever?? And that a fever has been his ONLY symptom? This Dr. Mom does not think so. I do believe my son had some other virus (possibly) that added to everything this week, but tonight, after feeling his swollen gums, I knew some, if not most of this, was due to teething.

So, I buck the experts!

Cold chocolate?

Taking a break from Tinnitus...

My little pint-size, never ending energy Espresso has never liked to drink much. He gets that from his daddy. We always had a hard time getting him to drink anything, including sweet things, like juice.

A few weeks ago we had a blizzard, by southern terms, and I took my son out to play in the snow. We got wet and cold, and what you look forward to the most is coming in for some hot chocolate. Of course, I obliged!

Recently, we went to Chick-fil-a for dinner (before I gave up that sort of food) and I ordered a kids meal with chocolate milk for my E. I thought he would like it and hoped he would drink more than his usual amount. He has, after all, inherited my sweet tooth. :) His first sip of chocolate milk, he said, "hot chocolate." My husband and I corrected him and said, "No. This is cold. It's chocolate milk." He took another sip, "hot chocolate." We repeated our explanation that he was drinking something cold. From that conversation, ALL that stuck was cold, and our little Espresso is now a fan of "cold chocolate."

Every day at every meal I am asked, "cold chocolate?"

Cold chocolate, anyone?

Tinnitus and food!!

Tinnitus – that awful ringing, hissing sound in your ear. It’s 2010 and doctors STILL do not know what causes Tinnitus. An easy diagnosis would be going to too many rock concerts, but when that doesn’t apply to people like myself (never been to a rock concert), it’s leaves the doctors stumped. Ear infections (which I had my share of as a child) is the next diagnosis, but why? Why? The age, old question.

In doing research on Tinnitus, two things kept coming up over and over – diet & high blood pressure. It’s known that your diet can cause high blood pressure, but perhaps, Tinnitus also?

Below are a few excerpts of what I discovered in regards to food & Tinnitus.

Salt:
Excess salt restricts blood vessels, increases blood pressure and reduces blood flow into the ears, eyes and brain. Increased blood pressure is directly linked to increased tinnitus.

Sugar:
The brain and auditory system have no inherent food supply. They are completely dependent on the regular delivery of oxygen and glucose (sugar) from the blood supply. When this supply of nutrients is disturbed or interrupted, imbalance and damage can occur. Studies have shown that 84% to 92% of people with tinnitus have a sugar metabolism disorder known as hyperinsulinemia. This is characterized by increased levels of insulin in the bloodstream. Hyperinsulinemia occurs because the body becomes insensitive to insulin and ineffective in delivering sugar to the cells, where it is needed. Therefore the pancreas produces more and more insulin in order to process blood sugar.

Sugar substitutes:
Aspartame, along with Glutamate, is an excitatory neuro-transmitter in the brain. It causes neurons to fire repeatedly until they become depleted and die. This causes untold damage to the nervous system and can lead to neuro-degenerative conditions including tinnitus.

MSG:
MSG breaks down to Glutamate in the body. Glutamate, like Aspartame, is an excitatory neuro-transmitter that triggers neurons to fire until they become depleted and die. In fact, for many of us, Glutamate is the primary villain causing our tinnitus. When hearing hair cells in the cochlea are damaged, by noise exposure, ototoxic medications, infection or many other causes, they release excess amounts of Glutamate. This Glutamate floods the neuro-receptors in the auditory pathway and excites them to the point where they fire continuously. During the course of neuron death, tremendous amounts of free radicals are released which continue the damage to the neurons. This type of tinnitus known as Cochlear-Synaptic Tinnitus is the exact condition experienced by those of us with hearing loss and tinnitus.


Fats:
Saturated and trans-fats have multiple negative effects on the body and tinnitus. Saturated fats are not recommended for those with diabetes or hyperinsulinemia. They also increase bad cholesterol (LDL), decrease good cholesterol (HDL), increase triglycerides and lead to atherosclerosis. Atherosclerosis is not only a risk factor in heart disease and stroke but also significantly reduces blood flow. People with tinnitus need to increase blood flow to the inner ear to remove toxins and maintain healthy cells. Tinnitus, in fact, can be caused by nothing more than decreased blood flow to the inner ear.


http://www.tinnitusformula.com/infocenter/articles/treatments/diet.aspx