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    onions worth your tears don't have to make you cry

    Posted by 2 ·

    Image source>

    You've already heard how good the onions are for you.

    Onions are a great detoxification aid for your blood and liver and the sulphur-containing amino acids (methionine and cystine) in them actually help remove heavy metals, as well as protect against mercury, cadmium and lead toxicity. That's pretty powerful stuff. When you come across foods like onions and garlic, which can fight heavy metals, you can be sure they are capable of protecting you from virtually anything. Including cancer. The antioxidants in onions help reduce your cells' DNA damage caused by free-radicals and work to kill tumour cells even when they are already present. In addition to that, just one medium onion is an excellent source of your daily needs for Vitamin C, B6, B1, K, biotin, chromium, calcium, dietary fibre and folic acid- everything you need for clean, clot-free blood with lowered sugar levels. It's not by chance that cut into halves, the onion rings look like blood cells under a microscope. Nature provides all the clues. Source: Foods Healing Power


    But why do they have to make you cry?

    As you chop up an onion, it releases lachrymatory-factor synthase enzymes, which then react with the sulfoxides. More chemical reaction occurs and as it enters the air and travels towards our eyes, it triggers nerve endings in the cornea to communicate with the brain stem. The brain registers the irritation in the eye then alerts the lachrymal gland to stimulate tear production to flush away the invader. Here comes the 'waaaaaaa'. This is in no way a bad thing, as it's another way for the onion to act as a cleanser and flush out our eyes. Source: How Stuff Works


    I don't care about the WHY, just make it stop.

    I've recently read the news about a genetically modified onion, which won't cause tears. Scientists in New Zealand (oh why NZ, why?) have developed a way to isolate and handicap the lachrymatory enzyme, which won't undergo the chemical reaction when you cut the onion, producing tear-free chopping freedom. You'd never guess what the trick is to this 'invention'! It's all about making the soil it grows in low in sulphur! The exact stuff mentioned above, which prevents cancer and protects you agains heavy metals has to be taken out of the soil for what now seems to be no longer an onion, but a by-product of it. Source: How Stuff Works


    That's not cool with me...

    So I asked you guys on Facebook to share your tricks to stop the tears, when you cut 'real' onions. Some answers made me crack up, but hey, they do make sense! And if they work, why not put on some goggles, clench a spoon between your teeth and cut the onions in a swimming pool of water? :)



    I don't want to cry over onions anymore! What is your trick to stop the eyes from watering when you cut your onions?
    346Like ·  · Share



    And the winners are...


    Do you have a special trick of your own?

    0 comments

    lush escapes | 1 day city retreat | raw food & yoga for athletes

    Posted by 2 ·





    Any athlete knows that optimum performance is a product of hard work. A healthy lifestyle and balanced diet can literally take you miles, preventing injuries and speeding up recovery times. 

    Step into one of London's exquisite wellness studios and allow us to show you how Raw Foods and Yoga can easily compliment any level training programme:

    12:00PM   Enjoy a pre-workout smoothie as we reveal fascinating facts from the wellness regimen of world-class athletes 
    12:30PM    Discover scary side effects of common fitness supplements and powerful sources of protein in raw living foods 
    1:00PM      Equip your Yoga toolkit with a dynamic stretching sequence to help prevent injuries and speed workout recoveries 
    2:00PM      Discover a surprising source of hydration as Tanya shows you how to make her signature Raw Refuelling Sport Gel and learn about inflammation remedies 
    2:45PM      Experiment with Yoga core conditioning and balance postures to enhance mental and physical strength  
    3:15PM      Learn 3 essential Yoga poses for athletes plus tension-relieving breathing techniques to calm the nervous system 
    3:30PM      Watch a "Lunch on the Go" demo and savour a delicious, nutritionally-dense meal to sustain your metabolism 
    4:00PM      Make scrumptious Fitness Fudge to take away. Q&A with bonus success tips, resources & ongoing support.

    Tanya Alekseeva is a wellness coach, nutritionist, author, chef & founder of Better Raw.

    Colby Hanks is a renowned Yoga and lifestyle coach & founder of Kinetic London.

    "I came to kick-start my health and learned far more than I imagined. I'm ready to make some changes now"- Jay


    "Amazing day, I'm so grateful. I loved everything about it. Much more than I expected. I will highly recommend this class. Thank you." -Francesca


    Where: Slice Urban Lifestyle Studios, 11 Heathmans Road, London SW6 4TJ

    When: Monday 27th May (Bank Holiday) 12PM-4:30PM
    Transport: Parsons Green Underground Station, map & directions


    Fee: £95pp or £160 for 2 people. Includes all ingredients, materials and mats.
    Sign up with a friend and receive a £30 discount, or give an amazing gift experience to that special someone.

    To book your spot, go here: http://www.betterraw.com/p/teaching.html

    1 comment

    sweet, ageing poison | by juliette scarfe

    Posted by 2 ·


    Image source >

    (A guest post by Juliette Scarfe of BareSkin Beauty)

    Sugar has become our constant companion in modern society. Whether added to our hot drinks, or hidden in our favourite packaged and processed foods, it’s hard to imagine life without sugar. With obesity and degenerative disease levels increasing exponentially its important to understand just how sugar can wreak havoc on your health and wellbeing. Here we discuss the truth about sugar and natural alternatives available on the market.
    Every living creature is designed to run off of a simple sugar called glucose. It is the primary unit in the study of metabolism. However, there are dangers involved with consuming excessive amounts of glucose, including: elevated blood sugar and insulin, which trigger fat accumulation, cellular inflammation and insulin resistance.


    “The average Brit consumes a shocking 1.25lbs of sugar a week”

    “The average American consumes in excess of 22 teaspoons a day”

    “In 2009, the average individual consumes 150 pounds of sugar per year.  Half of our society consumes ½ pound of sugar per day”



    THE BIOCHEMISTRY OF SUGAR

    Sugars are carbohydrates and are composed of carbon, hydrogen and oxygen. Simple sugars are called monosaccarides and include glucose (also known as dextrose), fructose and galactose. Table/granulated sugar is sucrose (half fructose, half glucose), a disaccaride. Other disaccharides include maltose and lactose.

    The chemistry of sugar is based on the number of carbohydrates and includes monosaccharides, disaccharides and oligosaccharides. The most important monosaccarides are glucose, dextrose, and fructose.  The primary difference in these carbohydrates is the way they are digested and metabolized.  Glucose and dextrose are basically the same form of sugar. 

    “Sugar can be intoxicating, it is processed by the liver as alcohol”


    FRUCTOSE AND ITS EFFECT ON THE BODY


    Fructose is another simple sugar that is found in nature within fruits, honey, and plant/tree nectar. This is metabolized differently than glucose and can also cause hazardous effects, when consumed in excess.



    THE MAIN METABOLLIC DIFFERENCES BETWEEN FRUCTOSE AND GLUCOSE


    •       After eating fructose, most of the metabolic burden rests on your liver. But with glucose, your liver has to break down only 20%.
    •       Every cell in your body, including your brain, needs glucose and “burns it up” immediately after ingestion. By contrast, fructose is primarily converted into free fatty acids (FFAs), VLDL (the damaging form of cholesterol), and triglycerides, which get laid down and stored as fat.
    •       The free fatty acids created during fructose metabolism accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease (NAFLD). Insulin resistance is now extremely common and will lead to metabolic syndrome and type II diabetes.
    •       Fructose is the most lipophilic carbohydrate, converting to activated glycerol (g-3-p), which turns free fatty acids into triglycerides. The more g-3-p you have, the more fat you will store. Glucose does not have this same effect on the body.
    •       When you eat 120 calories of glucose, less than one calorie is converted to, and stored by the body as fat. In contrast, 120 calories of fructose consumed, results in 40 calories being stored as fat.
    •       The metabolism of fructose by your liver numerous waste products and toxins, including high levels of uric acid, which triggers the body to store fat, causing you to gain additional weight. Glucose does not produce toxins in the liver.
    •       Glucose suppresses the hunger hormone ghrelin and stimulates leptin, which effectively suppresses your appetite. Fructose has no effect on ghrelin and interferes with your brain's ability to communicate with leptin, resulting in scientifically proven overeating.


    THE HISTORY OF SUGAR CONSUMPTION

    Historically, around 1000 years ago, sugar was used in a variety of ways, such as:

    •       For medicinal purposes
    •       As a preservative
    •       As a spice
    •       As a sweetener   
    Up to the seventeenth century, sugar was an expensive luxury item considered a sign of status and wealth. In England and Wales, from 1663 to 1775, consumption increased twentyfold and rose more rapidly than bread, meat, and dairy products. This was due to a massive increase in the volume of sugar produced, this drove down the price to make it available and affordable to the masses.
    SUGAR PRODUCTION AND THE ENVIRONMENT

    Sadly, the environment is negatively affected by sugar production all over the world. Sugar cane is a highly water intensive crop, grown under monoculture conditions, which depletes trace minerals in the soil and leads to soil erosion. Refined sugar is responsible for the greatest loss of biodiversity than any other crop. Forests and natural habitats are destroyed and cleared to make way for sugar crops and excessive amounts of fossil fuel are needed in the production process.

    Therefore reducing your intake of sugar is not just beneficial for your health, but also for the planet. Consumers drive demand and therefore the environmental destruction that is inherent with sugar production.


    THE BIOCHEMISTRY OF SUGAR

    Most forms of sugar (except fructose) metabolize quickly in the body into a simple glucose form.  This glucose is then funneled into cells by the hormone insulin to provide us with energy.  This process is performed very well in our bodies, when the cells are kept sensitive to the circulating insulin.

    Modern lifestyle behaviors of excessive sugar intake, processed foods and lack of movement lead to chronically elevated blood sugar and insulin levels. Creating a cellular resistance to insulin, excessive free radical damage and inflammation throughout the body.
    ELEVATED LEVELS OF SUGAR AND INSULIN MANIFESTS AS:

    •       Mal-coordinated immune system and reduction in functional ability.
    •     Excess sugar in the bloodstream is very damaging, in a process called glycosylation sugar (glucose) in the blood attaches itself to proteins until they can no longer function properly. All the cells in our bodies are partly made of proteins, if the protein becomes coated with glucose, the cell cannot get to its destination or do its job, repair or regenerate.
    •     Dehydrated cells (particularly skin cells) and depleted levels of critical electrolytes such as: potassium, magnesium, calcium, and sodium leading to cell death (apoptosis) and chronic muscle pain and spasms.
    •       Depleted levels of trace minerals chromium, copper, and zinc and other trace minerals that help sensitize cells to insulin.  This further accelerates cell membrane insulin resistance
    •       Increased cancer cell division and proliferation and inhibited cellular mechanisms that slow down tumor growth and inhibit cancer cell apoptosis (programed cell death)
    •       Creates tissue damaging Advanced Glycolytic Enzymes (AGE’s)
    •       Depletes the body of vital anti-oxidants such as glutathione, vitamin C & vitamin E.
    •       Inhibits Human Growth Hormone (HGH) and elevates cortisol levels (the fight of flight hormone) which causes excessive stress on the digestive system
    •       Inhibits cellular protein synthesis, which results in dysfunctional bone, muscle, and joint chemistry.  This accelerates the risk of osteoporosis, osteoarthritis, and chronic muscle and joint pain.
    •       Promotes the growth of pathogenic bacteria and parasites such as Candida and other yeast like organisms.  This also depletes the body of good bacteria and can lead to chronic infections in the gut, respiratory tissue and sinuses.
    •        Leads to obesity, elevated triglycerides, abnormal LDL:HDL cholesterol levels, elevated arterial inflammatory risk factors.
    •        Opens up the blood brain barrier, depletes the brain of trace mineral stores and allows toxins and other heavy metals to accumulate in brain tissue leading to cellular death and inflammation.
    •        Destroys nerves leading to chronic pain, neuropathies, vision disorders, and accelerated organ dysfunction.


    In humans, sweet receptors evolved in ancestral environments poor in sugars and are thus not adapted to high concentrations of sweet compounds. Research indicates that sugar consumption generates a supranormal reward signal in the brain, with the potential to override self-control mechanisms and thus to lead to addiction, obesity and degenerative disease.


    There are more than 70 health disorders that are connected to sugar consumption. Some of the most common are: diabetes, poor brain development in children, lack of concentration, allergies, asthma, ADHD, hypoglycemia, mood swings, immune and nutritional deficiencies.


    “In the US, Dr Robert Lustig (“Sugar: The Bitter Truth”) has called for a tax on sugar similar to those placed on alcohol and tobacco due to its toxic nature”. 


    SUGAR AND ITS EFFECT ON YOUR SKIN – GLYCATION 101

    High sugar intake increases advanced glycation end products (AGEs) and generates free radicals and oxidative stress. Advanced glycation end products (AGEs) are a complex group of compounds formed when sugar reacts with amino acids, either in the food you eat or within the body.


    There is mounting scientific evidence that AGEs may be implicated in the development of the chronic degenerative diseases associated with advanced aging, including: Cardiovascular disease, Alzheimer's disease, and Diabetes.


    Of all the sugars, fructose in particular is an extremely potent pro-inflammatory agent that creates AGEs and speeds up the aging process. It also promotes the kind of dangerous growth of fat cells around your vital organs, and in particular around your waistline, that are the hallmark of high cholesterol, diabetes and heart disease.


    To reduce the levels of AGEs in your body and the consequent stress your immune system experiences in order to defend against them, reduce your total fructose consumption below 25 grams per day.

    For those of us that suffer from acne, excluding sugar is extremely beneficial for your skin. People who have acne do not process sugar. Insulin is the hormone that shifts sugar (glucose) out of the bloodstream and into the cells, where we use it for energy. People with acne do not transfer sugar into their cells properly.


    Collagen forms an integral part of the skin’s structure, if it is damaged by oxidation (think of biting into an apple and leaving it, the apple skin oxidises and becomes brown almost immediately). Oxidation causes our skin to become saggy and wrinkled. Also affected is the efficiency with which the skin cells are nourished, supplied with oxygen and eliminate waste, leading to dull, tired and congested skin.


    This is not limited to sugar, but also to refined carbohydrates such as white flour and breakfast cereals, which are converted into glucose during digestion. If we do not use these sugars for energy, immediately, they are laid down as fat cells, these fats decrease the oxygen supply to cells, particularly those in the skin – leading to dull, congested and saggy skin that repairs and regenerates at a much slower rate.


    Sugar interferes with the way that the body uses vitamin C, which is needed for the formation of collagen and elastin and to support our overall health and immunity.


    “Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you lose, leading to premature ageing.”




    HOW TO TAME YOUR SUGAR CRAVINGS - Refined Sugar Alternatives: 


    This will be the subject of the next upcoming article here on BetterRaw.com. If you'd like to see and sample a variety of sugar alternatives, as well as incredible raw food dessert recipes, which can be produced with healthy sugars, check out Tanya Alekseeva's class Raw Food Sweet Sensations>>





    For more from Juliette Scarfe, the natural health guru, natural aesthetician and founder of organic skincare range, Bareskin Beauty, visit www.bareskin-beauty.co.uk and connect with her on Twitter @baresknbeauty.

    3 comments

    make your own kombucha (a picture tutorial)

    Posted by 2 ·


    What is Kombucha?

    Kombucha originated in Asia around 220BC and was brought through Russia (known there as kvas) to western Europe and now it is most popular in the USA. Visiting my sis in Brooklyn is always such an event for me, as nearly every corner store there stocks a whole spectrum of Kombucha beverage flavours. For its numerous benefits, Kombucha has been given all kinds of names from 'elixir of long life' to 'divine chi' to 'miracle fungus'. It is in actual fact not a fungus or a mushroom, but rather a Scoby- a Symbiotic Colony Of [good] Bacteria and [spore-free and candida friendly] Yeast- which lives on sugary tea. It is a fermented drink, which is alcohol free (less than 0.5%).


    What are some of Kombucha's benefits?

    It is a well known source of probiotics, such as acidophilus and lactobacillus, which are also found in yoghurts. The big difference there is that Kombucha is not fermented on dairy, hence the probiotics survive their journey through the digestive tract into the gut where they are most beneficial. When good bacteria is present in your gut, that is when true balance is felt and seen from the inside out- many people take it daily on an empty stomach for improved digestion, to heal skin conditions such as eczema, to enhance the immune system and to cleanse the blood. 

    But Kombucha can also be used externally, especially for various skin ailments. If you simply add a litre of strong brew to your bath water, it will work to re-energise and heal your skin, while it absorbs through your pores. I recently learnt from my friends of Go! Kombucha that even leading cosmetic brands such as Chanel and Estee Lauder use antioxidant-rich Kombucha in their anti-wrinkle skin treatments to aid cellular renewal and help stem signs of ageing. 


    What about the sugar?

    As you'll see below sugar + tea + scoby are the only components of Kombucha aside from water and there is quite an amount of sugar which must be used, since it is what provides food for the yeast resident in the culture. I still can't bring myself to buying (i.e.. supporting the production of) white granulated sugar, so I've used various other kinds such as the coconut palm sugar, honey, maple syrup and agave. In actual fact- plenty of research out there does show that the best type of sugar to use in this process is the ordinary supermarket white stuff (doh!), which gets entirely transformed in the process to a healing beverage beyond measure. During fermentation, the sucrose is broken down into simple sugars- glucose (70% and ferments quickly) and fructose (30% and provides residual sweetness in Kombucha). Fructose is responsible for the formation of acetic acid (acting as an inhibitor to harmful bacteria), while glucose is responsible for the formation of all other organic acids (acting as detoxifiers, antibiotics and metabolisers). 


    How can I make it?

    Brewing your Kombucha beverage is extremely simple and fun, it is entirely natural and can easily become a basic routine, which takes just as much time and effort to prep as it does to make a cup of tea. It is also very hard to get it wrong, as long as you use the basic instructions below. Here's all you'll need:

    A glass jar, 2 litre minimum
    2 litres water
    180g sugar
    6g loose leaf tea
    scoby + provided liquid (see below for suppliers)




    Measure out 180g of sugar. This can be any sugar at all, as it will break down and transform during the culturing process. I use coconut palm sugar from Raw Living for that caramel hint of flavour.



    Measure out 6g of loose leaf tea. I use the best quality Japanese green tea from Chiki Tea.



    Add 2 litres of hot water, stir and let the brew cool to room temperature.



    Strain the cooled tea into a glass jar (minimum 2 litre capacity). I used a nut milk bag from Living Milk, but it can be a stainless steel strainer, cheese cloth or even stockings.



    I bought my kombucha scoby when I visited Prague, but you can easily get yours online by simply googling 'buy kombucha scoby'. UK peeps- you can get yours from either kefir-heaven.co.uk, happykombucha.co.uk or theteapot.co.uk .



    Pour the kvas/ kombucha beverage which should come with your purchased scoby or 6 tablespoons of apple cider vinegar in to the jar.



    Wash the mother culture/ scoby in warm water. Notice how there is a smooth side and a slightly rough one.



    Add the mother culture to the jar with the smooth side up. 



    If the culture sinks, make sure it has not turned over.



    Cover the jar with a kitchen roll or towel and secure with an elastic band. Transfer to a darkish spot of your house, where it will stay out of sunlight but keep at a steady temperature of 23 degrees C.  20-25 degree range is fine.



    Here's a picture taken on Day 5, but you will notice a new layer begin to form in the jar from around Day 3.  This is the new scoby or daughter culture forming, it will be as large as the surface of the jar you use.



    Here is an image taken on Day 9, looking into the jar. Kombucha is drinkable on approximately Day 8-10. Try a few variations, it is really fun to experiment, until you find your perfect tea, sugar, temperature and the amount of fermentation days.



    On Day 8-10, reach out and extract both the mother and daughter culture from the jar. 



    You can see that my mother culture changed colour because of the sugar that I used. This is absolutely fine and it can be reused over and over again.



    Transfer both scobies into a smaller container to keep and use later (both can now be used on different new batches of kombucha).



    Strain the mix for a smooth and yummy drink, which is ready to consume right away.



    To store your ready kombucha- refrigerate it in an a sealable glass bottle and remember to keep some with the culture if you want to re-use it. Your next batch will be made with either of the mother or daughter cultures and 200ml of your homemade kombucha this time.



    Enjoy it chilled at a dinner party as a mega healthy wine alternative, which could still pass to look like a white wine (if white sugar used) or take 250ml as a medicinal drink every morning on an empty stomach. 


    Have you made Kombucha before? Or at least tasted it?
    Share your views in the comments...



    5 comments

    a love potion- beware of the aphrodisiac :)

    Posted by Tanya Maher ·



    Here I was thinking that I'm a total genius when I came up with an idea to release a super healthy post-overindulgence smoothie recipe, as surely cyberspace can only handle so many sweet Valentine's Day treats. I couldn't be more wrong.

    I asked you to vote on Facebook for which of these you'd prefer to have me share today...



    Oh boy- nearly every single comment clearly showed that no one will mess with the lover in you this Valentine's. Love Potion wins. Hands down.

    The Institute for Integrative Nutrition, which happens to be the largest nutrition school in the world AND which also happens to be where I'm currently studying AND where friends of mine (just mention Tanya Maher) can get unto 25% off their tuition fees- posted this right in time, so I got more than enough inspiration to create the aphrodisiac smoothie of all aphrodisiac smoothies...




    Here we go...

    I hope you are ready for this!


    LOVE POTION - VALENTINE'S SPECIAL RAW SMOOTHIE

    For the essentials
    Blender
    Double boiler
    Large glass (mine is a 750ml martini bowl)
    2 straws
    For the chocolate rim
    For the pink layer
    1.5 cup nut milk (almond works best)
    1 cup frozen raspberries
    1/4 cup raw honey/agave/maple syrup
    1/2 inch ginger root

    For the chocolate layer
    1.5 cup nut milk (hazelnut or almond works best)
    1 medium banana (even better if it's frozen, otherwise add ice also)
    6-8 pitted dates
    1.5 tbsp cacao powder
    1 tsp maca powder
    1/4 tsp vanilla powder or vanilla seeds from 1/2 pod
    1/4 chili pepper or 1/5 tsp cayenne pepper

    When you are done with making the basic chocolate in a double boiler, take the top pot away from heat to cool down slightly; place the glass which you are planning to use in the freezer.
    In 10-15 minutes, take the glass out of the freezer, turn it upside down so the rim is parallel to the table, dip the whole glass as deep as you'd like your chocolate edge to be and quickly but carefully, turn the glass to an upright position so the chocolate can drip down the sides.

    Repeat this step as many time as needed until you achieve the desired look.

    Make both of the smoothies by blending all the ingredients together in two separate jugs.

    First pour a little of the pink smoothie to cover the bottom of your glass, then the chocolate layer. Continue to alternate. Note this step must be done slowly so that both colours don't blend into one. Try to use a spoon and 'scoop' the smoothie in around the edges instead of the middle.

    To create a heart shape: cover the top with a chocolate layer, then finish up by pouring a spoon full of the pink layer into the middle, making sure that it looks like a circle. Insert a skewer into the chocolate colour, and in one motion move it into the middle of the pink circle, exiting out the opposite end and from the chocolate colour. Repeat this step, until a heart is formed.

    Share and enjoy!




    4 comments