REAL TIME COUPON FEATURES ON TRI-CITIES ON A DIME

Tuesday, November 28, 2017

THOUGHT FOR THE DAY - THE GREAT ADVANTAGE


SOY BEANS THE BANE OF THE HUMAN EXISTENCE


Dear Readers:

Okay, I have a beef or a tomato to pick. Why can't you find a tomato SAUCE that has nothing but tomatoes in it. No onion, no garlic, just tomatoes. I use tomato sauce to put things in it to make a marinara or spaghetti sauce, I don't need a sauce that already has things in it.

And while I am at it, being a cancer survivor, I am not supposed to eat soy. Why in heaven's name does everything have soy in it, even tea bags. And yes, I said tea bags - it is soy lecithin. Also, shortening is made up of soy, however I did find one that isn't, but pay bucks for it. All canned soups have soy, even the organic ones. Breads have soy, salad dressings have soy, etc. Further, organic products are not soy free. As long as it is grown organically, it's in their products. 

Did you know that you are not supposed to give soy to young boys? Delays development since it is an estrogen source. As far as I am concerned, soy needs to be removed from our food products, and not used as feed for the animals we consume - use it for fuel.

FOR FIGHTING CANCER YOU NEED TO EAT ALKALINE FOODS


Saturday, November 18, 2017

LAUGH FOR THE DAY - DOG TRAINING


THOUGHT FOR THE DAY - WHAT TO START WITH


ARTICLE - 14 Cancer-Fighting Plants for Your Indoor Herb Garden

Dear Readers:

Here is another helpful article for those who wish to prevent or are fighting cancer.  Below is an excerpt from the article.  To read the complete article click on this link:  https://thetruthaboutcancer.com/indoor-herb-garden/?gl=59ee0b24595c97e80f180774

14 Cancer-Fighting Plants for Your Indoor Herb Garden 

By Deborah Oke 

I love the spring and summer growing season. However, what I especially love about my herb garden is that I can enjoy it all year round. There is something very special about having fresh herbs and spices growing on the windowsill to snip for my pesto, salads, and smoothies. I derive great pleasure from watching them grow and smelling their fresh fragrance. If you have limited or no outdoor garden space, an indoor herb garden is the perfect solution for the hungry gardener. 

I grow mint, basil, parsley, thyme, sage, rosemary, oregano, cilantro, nasturtium, Aloe Vera, ginger, turmeric, hot pepper, and cherry tomatoes. I love the freshness of freshly cut herbs and appreciate them for their numerous health benefits in an anti-cancer diet. 

Benefits of an Indoor Herb Garden  
Plants tend to lose their cancer-fighting benefits the longer they’re separated from their roots, so it’s ideal to pick herbs fresh and use them immediately in your cuisine.

Then there’s the emotional aspect. When you’re growing plants to use in your food, there is a special purpose and a completed cycle. There is also a connection to life that is personally fulfilling… the excitement when the seed produces its first leaves and then develops the flowers and finally the fruit. You just can’t wait to taste the fruit of your labor − literally.

Furthermore, the flavor of homegrown organic herbs is superior to supermarket produce so your meals have an added zing that is incomparable flavor and health-wise. 
 
How to Plan and Grow Your Own Indoor Herb Garden

So, what do you need to get started?
  1.  Make a plan of what you want to grow (see below for some plant suggestions).
  2. Choose a windowsill in a sunny location (south or southwest exposure for six consecutive hours in the day is best).
  3. Choose the types of pot you would like to use - hanging or windowsill ledge or both
  4. You will also need to find  a organic plant nursery, plant food a table, newspaper, and a day or tow to accomplish the task.
I go to the organic nursery and pick out the plants that I want to grow.  I buy potting soil, compost, humus, organic plant food, pots or window boxes, plant hangers, and a misting bottle.

Thursday, November 16, 2017

LAUGH FOR THE DAY - THE KITCHEN ON THANKSGIVING


DOES AMERICA HAVE THE WORLD'S WORST FOOD QUALITY AND SAFETY - READ THE ARTICLE

Dear Readers:

You may find this article interesting.  I have put the article's summary in this post, however, if you would like to read the complete article you can click HERE

Does America Have the World’s Worst Food Quality and Safety? 
By Ty Bollinger
Article Summary

  • America is a great country. But when it comes to the foods we eat every day, the U.S. is arguably at the bottom of the pile in terms of food quality and safety. The unfortunate truth is that our increasingly tainted food supply is taking a major toll on public health.
  • We face constant exposure to unlabeled genetically-modified organisms (GMOs), pesticide and herbicide residues, and perhaps the biggest threat of all that you’ve probably never even heard of − mycotoxins.
  • Mycotoxins form from yeast and fungi that develop on foods grown in microbe-deficient soils, which are more the norm than the exception these days. Mycotoxins can lead to nervous system damage, hormone imbalances, and cancer. Processed, non-organic foods in general tend to be prone to mycotoxin formation.
  • Not only is American food a mycotoxic nightmare, but it’s also a chemical nightmare. This is because of all the additives, preservatives, and colorful food dyes used in much of what you’ll find on grocery store shelves today. There are a number of common food chemicals used in the U.S. that are banned elsewhere due to their questionable safety profile. These include:
    • rBHG/rBST artificial growth hormones added to milk
    • Antibiotics in meat, poultry, and fish
    • Propylene glycol in food and alcohol
    • Arsenic in chicken
  • Popular food brands often use completely different ingredients in the United Kingdom and elsewhere than they do here in the U.S. to make similar, but vastly different, products.
  • The American regulatory system has been whittled away by special interests that have convinced our legislators that all these toxic food chemicals are safe. Europe tends to take a much more precautionary approach with food additives, approving only those shown to be safe. The U.S. takes a more reactionary approach − unless you can prove a chemical is unsafe, then it’s fair game.
  • To avoid genetically-modified foods, looking for a certified organic label is your safest bet, as the National Organic Program prohibits the use of GMOs in any organic product. Source out local farmers and partner with those who’ve made a commitment to using and growing only clean food products. Or best of all, grow your own organic garden with non-GMO seeds.