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Aug 17, 2010

Naturally Protect Your Skin From Mosquito Bites


Taken from Care2's 'Daily Action':
Before you head for the hills or enjoy an outdoor evening BBQ, think twice about using DEET-based mosquito repellents.
Research shows that regular use of chemical repellents like DEET can:

  • Damage brain cells and Interact with medications.
  • Cause brain cell death and behavioural changes- as observed in animals exposed to DEET after frequent and prolonged use. *
  • Result in up to 15% of DEET being absorbed by the skin into the bloodstream.

Learn from Michelle Schoffro Cook how you can protect yourself and your loved ones from mosquitoes without covering your skin in dangerous chemicals.
Mosquito-Free Naturally
Here are some of Michelle's recommendations for natural mosquito repellents: (N.B. see details on each via the link supplied)
- Citronella
- Soy oil
- Catnip
- NEEM seed oil
- Lavender essential oil
- Garlic
Michelle Schoffro Cook, BSc, RNCP, ROHP, DNM
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*This of course means that animals in laboratories suffered 'frequent and prolonged' cruel experiments.
I implore you not to reward the people making money from DEET products with your custom. 
It is your choice... you can:

  • STOP MAKING SUCH PEOPLE RICH;
  • STOP DECREASING YOUR OWN QUALITY OF LIFE.
Feb 18, 2010

Foods We Weren't Meant To Eat
_____________________________
Tips on how to beat cancer from 100-year-old farmer

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WE were not destined for this! These bodies we live in were not designed for foods saturated with preservatives, antibiotics, artificial flavours, chemical fertilisers, pesticides and hormones, the doctor warned. Nor were our bodies designed for foods with an altered molecular structure-foods ruined by irradiation, microwave cooking, deep frying, or scalding high temperatures, according to David A Darbro, MD. He wrote this in the foreword to a "commonsense guide for eliminating sickness through nutrition" a decade ago.
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Sixty years earlier a well-read farmer named Percy George Weston had a similar line of thought. A keen-eyed, diminutive dynamo who rarely became sick, he found himself at 31 in the prime of life burnt out, drained of energy. His doctor diagnosed anemia.
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Weston wondered if his typical Australian diet were to blame, perhaps in lacking certain mineral elements. Investigation revealed the pattern. His staple foods-such as porridge, bacon and eggs, meats, bread, beans, macaroni, pork, rice, potatoes and tomatoes-contained a greater abundance of acid minerals such as phosphorus and chlorine than alkaline minerals such as calcium, potassium and magnesium. Was this constant diet making his body too acid to function properly?
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He suspected his growing the vegetables in a field that he regularly fertilised with superphosphate (to please Virginia-leaf tobacco buyers) had made matters worse. He knew from his field experiments that "constant use of super-soluble phosphatic fertilisers could skew the take-up of minerals and trace elements in food crops, producing mineral-poor foods," as he was to write in Cancer: Cause & Cure. Nature's Secrets Exposed (Bookbin) first published in 2001.  
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Percy Weston made a full and rapid recovery by switching to a set of foods with abundant alkaline minerals, including fruits and vegetables from his father's organic orchard. He became convinced of the need to formulate a cellular dietary supplement to neutralise acids in the body to make up for imbalances of minerals in the food chain.
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The spur to its development came with a bout of arthritis in his forties, when he was able to put his studies of crop nutrition and observations of the mineral preferences of sheep to good advantage. A largely vegetarian diet and the new mineral supplement worked wonders. It was the beginning. The fine-tuning of the formula was to take decades.
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Concerns about health drove him on, especially important after WW2 when agricultural chemicals flooded on to the market and he was advised by the "experts" to use them. Yet when he did so he had problems of insect infestation and animal mortality. For the district as a whole the cancer rate was rising. Finally he came down with cancer himself. Self-reliance was the name of the game, as he had few financial resources and felt he could no longer trust the scientific community, whose advice so often turned out to be wrong.
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He cured himself with diet and the mineral powder.
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As the fame of his diet and mineral supplement for humans spread, especially after dramatic recoveries from cancer of family and friends, documented in the book, he became very busy on his sheep and walnut farm at Eurobin, in Victoria, opposite Mt Buffalo National Park. Hundreds of entries in his visitors' book are testimony to this. They came to buy Percy's mineral powder and they hung on his words of advice as one who speaks of what he knows.
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Three years into the 21st century, as few others could, centenarian Percy looked back to a time when commercially grown fuits and vegetables possessed of home-grown qualities of distinctive flavour and freshness. There were more varieties and flavours of apples available before the era of atomic weapons testing and the age of mass production. Farmers had fewer problems with insects before chemists unleashed potent pesticides that killed both prey and predator and chemical companies upset the biological balance of the soil web with new super-soluble fertilisers. Grazing animals thrived on natural pasture in good country that was not over-stocked and thereby not quickly depleted of trace minerals. And most of Percy's father's generation led active lives into their 60s and well beyond without succumbing to cancer, arthritis, diabetes and other "modern" metabolic and degenerative diseases.
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Percy's advice is that we eat "living" food, preferably fresh picked. You can tell the difference. High quality produce gives you energy and you need less of it to feel full. It is rich in minerals and will not readily rot. It will only dehydrate.
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Percy saw from nature what man was doing wrong and provided a practical and affordable way to check disease and maintain wellness. He grew much of his food in good soil by organic methods and supplemented with sprinklings of his mineral formula that ionizes in water, or better still, the powder stirred into a glass of cold water with the juice of half a lemon.
________________________________________________
Full story of Percy Weston's life-long quest to discover
the road back to wellness is in his book
Cancer: Cause & Cure.
Publisher is at http://www.bookbin.com.au/
Related links: http://www.naturalhealthorganics.com.au/ 

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Posted: Feb 18, 2010 3:12pm
Dec 7, 2009

7 Whole Grains to Add to Your Diet
posted in care2 by Michelle Schoffro Cook(doctor of natural medicine) Dec 3, 2009
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Many people simply avoid whole grains because they don’t know what to do with them or how to prepare them. Here are seven whole grains to get you started:
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BARLEY
Health benefits: High in both soluble and insoluble fibre so aids bowel regularity; contains 96 calories, 22 grams of carbohydrates, and 3 grams of fibre per half-cup of cooked barley. Unrefined barley is very high in potassium; high in magnesium, manganese, vitamin E, B-complex vitamins, zinc, copper, iron, calcium, protein, sulfur, and phosphorus. Use in soups, stews, cereal, salads, pilaf, or ground into flour for baked goods or desserts.
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BROWN RICE
Health benefits: vitamin E (important for healthy immunity, skin, and many essential functions in your body); high in fibre; high in manganese, magnesium, and selenium; contains tryptophan; excellent for those who are gluten-sensitive or celiac
Use in soups, stews, and pilafs.
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SPELT and KAMUT (pronounced ka-moot)
Both are ancient, tasty, and part of the wheat family.
Health benefits: Sometimes people with wheat allergies can tolerate kamut or spelt. Both have higher nutritional value than whole wheat; high in protein. SPELT - high in manganese, magnesium, and copper, B-vitamins [niacin, thiamine, and riboflavin].
Use in making bread and pasta.
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OATS
Health benefits: stabilizes blood sugar; lowers cholesterol; reduces heart disease risk; good source of manganese, selenium, magnesium, and tryptophan; high in protein and fibre.
Forms: instant, steel-cut, rolled, bran, groats, flakes, and flour. [Best options are underlined.]
Oat flour is an excellent substitute for wheat flour in baking recipes.
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QUINOA (pronounced "keen-wah")
Not a true grain, but a herb.
A complete protein; high in iron, magnesium, B-vitamins and fibre.
Health benefits: is a proven aid for migraine sufferers; lessens the risk for heart disease; contains the building blocks for superoxide dismutase-an important antioxidant that helps protect the energy centres of your cells from free radical damage.
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WILD RICE
Not a true grain, it is a type of aquatic grass seed
Health benefits: High protein, high fibre, low calorie (83 = 1/2cup cooked) An excellent choice for people with CELIAC disease or those on GLUTEN-free or WHEAT-free diets.
Add wild rice to soups, stews, salads, and pilaf; nutty flavour. 
N.B. Avoid the many blends of white and wild rice.
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COOKING GUIDE FOR WHOLE GRAINS
As for all whole grains, add water and grain in a pot and bring to a boil. Once boiling, reduce to low heat to simmer for the amount of cooking time specified.
For 1 cup of grain
BARLEY (pearled) 3 cups water, 15 mins cooking time
BROWN RICE 2 cups water, 35 to 40 mins cooking time
OATS (quick cooking) 2-3 cups water, 12 to 20 mins cooking time
OATS (rolled) 2-3 cups water, 40 to 50 mins cooking time
QUINOA 2 cups water, 15 mins cooking time
WILD RICE 3 cups water, 50 to 60 mins cooking time
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KAMUT and SPELT can be cooked as whole grains but are most commonly used as whole grain flour in breads and other baked goods.
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Michelle Schoffro Cook, RNCP, ROHP, DAc, DNM, is a best-selling and six-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, and The 4-Week Ultimate Body Detox Plan. Learn more at: www.TheLifeForceDiet.com. 

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Posted: Dec 7, 2009 11:31am

 

 
 
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Jenny Dooley
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