10-point checklist to promote a healthy heart

1. Eat salmon or other omega-3-rich fish at least two to three times per week. Omega-3 fatty acids are important for heart health. Salmon, halibut and mackerel are good sources of omega-3 fatty acids. While it’s theoretically possible to get all the omega-3s you need from fish, in practice, this rarely happens. A quality supplement like OmegaGuard® can help close this gap.
2. Make your plate colorful! One of the best weapons for keeping your heart healthy is an antioxidant-rich diet. To get those antioxidants, try eating at least five to seven servings of fruits and veggies every day. Try adding at least three brightly colored foods to your plate at each meal.
3. Lose weight —for your waistline and your heart! Excess weight, especially fat around your tummy (abdominal fat) has been linked to poor heart health. Losing just 5–10% of your body weight can make a big difference—and many studies have shown you can also significantly lower your risk of heart problems by losing inches around your middle. Try the Shaklee 180® Program to help you achieve your healthy weight.
4. Consider taking a CoQ10 supplement. Coenzyme Q10 (CoQ10) is a vitamin-like substance vital for energy production, especially in your heart. The body makes its own CoQ10, but factors such as aging, poor diet, and exposure to pollution and other chemicals may increase your need for this nutrient. If you are using a statin drug, be sure to talk to your physician about taking a CoQ10 supplement.
5. Add Phytosterols. Phytosterols, also known as plant sterols, are a group of naturally occurring compounds found in most plants. We don’t actually know how many plant sterols there are (certainly over 40), but the most important ones appear to be beta-sitosterol, stigmasterol, and campesterol. The plant sterols look very similar to cholesterol, but actually block cholesterol absorption from the digestive tract.† Cholesterol Reduction Complex delivers 2,000 mg of plant sterols and stanols daily.
6. Boost your Vitamin D intake. Limiting sun exposure increases your risk of having lower levels of the Vitamin D your heart and bones need. Recent research confirms that a majority of Americans may have suboptimal levels of Vitamin D—don’t be one of them! Look for a multivitamin that contains at least 800-1000 IU Vitamin D. Research confirms that many folks may even need more than 1000 IUs, especially if you are overweight, older than 60, spend a lot of time indoors, or are darker-skinned.
7. Move more—at least two and a half hours every week. Regular physical activity promotes a healthy heart. So, get out there and MOVE! The Centers for Disease Control and Prevention suggests that you should exercise at least two and a half hours every week. You don’t have to do it all at once, 10-15 minutes at a time works just as well. Walk the dog, or play basketball with your kids. Try yoga or Pilates. If you’re going to the gym, be sure to get at least 30 minutes of cardio on a stationary bike or elliptical machine and 15-30 minutes of weight training.
8. If you smoke, get help to stop—starting today! Cigarette smoking is strongly linked to heart and blood-vessel damage. Find a short-term reason to stop—saving money or having better-smelling breath, perhaps? We know smoking ages your skin—and you certainly don’t want any extra wrinkles, right?
9. Get your regular health screenings. If you are over 40, it is recommended that you have a physical exam every two years; if you are over 50, you should have one annually. Make your appointment today!
10. Sidestep stress. Over time, chronic stress wreaks havoc on our bodies—slowing digestion, weakening immune function, and is bad for the heart. There are many ways to reduce stress including exercise, meditation, getting away from computers and cell phones, and just simply laughing more.

Your heart health depends a lot on the choices you make every day. There is much that is within YOUR control! Here’s to your healthier heart!

†Products providing 400 mg of plant sterols and stanols, consumed twice a day with meals for a daily total intake of at least 800 mg, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

Healthy Tips for a Healthy Cleanse

If you’re thinking about doing a cleanse soon, you picked a great way to start building toward a healthier lifestyle. Cleanse regimens like our 7-Day Healthy Cleanse can have you feeling your best during the holidays. But we also know cleanses can be a little intimidating! So here are a few tips to help you stick to your cleanse.

Make the commitment to cleanse!We all know cleansing isn’t easy, which is why accountability is important. Make a commitment to yourself to complete the cleanse, and if that isn’t enough, get a group together to cleanse with you so you can motivate each other.

Get everything you need ahead of time.Shop for your fresh fruits, veggies, and clean foods before you start. You’ll want to have everything you need so you don’t have to stress about whether you have the right kind of food for your cleanse.

Try to minimize the foods that work against your cleanse.Remember the goal is detox, so caffeine, alcohol, sugar, and processed foods all need to make their way out of your diet. We know it’s asking a lot, but it’ll be worth it.

Hydrate, hydrate, hydrate!Staying hydrated is one of the best things you can do during a cleanse. The more water, the better! If you want to, you can add cucumber, fruit, ginger, lemon, lime, or herbs to infuse your water and add some flavor variety.

Try some new foods.Your cleanse diet isn’t as limited as you think. Keep things interesting by adding new fruits, vegetables, herbs, and spices to your diet. It’ll motivate you to keep your cleanse going. Here are some yummy recipes for you to try out.

Be ready to finish!You’re going to see some good results after your cleanse, which means you’ll want to maintain it when you’re done. Make sure you think about eating clean after your cleanse too. You can also consider taking a multivitamin for nutrition gaps. A cleanse is also a great way to jump-start weight loss. You could begin a healthy weight program like Shaklee 180® and work toward your next goal.

Bleach Alternative | Shaklee Basic G

              

Kill bacteria without the noxious fumes. Basic G- A better bleach alternative

For a simple, safer way to kill bacteria you must find a disinfectant that kills at least 99.9 percent of germs.

What is Basic G Shaklee?

​Shaklee Basic G is a powerful germicide/fungicide developed by The Shaklee Corporation, Basic G is a home disinfectant that kills 99.9% germs.

Basic G is a germicide (liquid acid disinfectant), which is the best way to kill bacteria and germs (microbes). It is best known for being a more natural bleach alternative.

It is registered with the EPA, which means it has been tested and confirmed as a germicide, that kills on contact 99.9% germs of over 40 different types, including several flu (including influenza type A), strep and animal viruses as well as fungi.

For the complete list of the 40 confirmed household germs (microbes), viruses and fungi that are destroyed by Basic- G see the Pathogen Reference Sheet below:

Basic-G® Germicide - Pathogen Reference Sheet

This product is a multipurpose neutral pH germicidal and detergent for use in households.

Disinfects, cleans, and deodorizes the following hard, nonporous, inanimate surfaces: floors, walls, metal surfaces, stainless steel surfaces, glazed porcelain, plastic surfaces.

Dilution: 1:256 (660 ppm quaternary strength) - 1 ounce per 2 gallons of water; ½ ounce per gallon of water. Use 2 ounces per gallon of water to kill Adenovirus Type 7.

EPA Registration Number: 47371-129-7294

Basic-G® is effective against the following pathogens:

 Bacteria

·        Pseudomonas aeruginosa1

·         Staphylococcus aureus1

·        Salmonella enterica

·        Acinetobacter calcoaceticus

·        Bordetella bronchiseptica

·        Chlamydia psittaci

·        Community Associated Methicillin-Resistant Staphylococcus aureus (NRS384) (USA300)

·        Community Associated Methicillin-Resistant Staphylococcus aureus (NRS123) (USA400)

·        Enterobacter aerogenes

·        Enterobacter cloacae

·        Enterococcus faecalis – Vancomycin Resistant (VRE)

·         Escherichia coli1

·        Fusobacterium necrophorum

·        Klebsiella pneumoniae1

·        Legionella pneumophila

·         Listeria monocytogenes

·        Pasteurella multocida

·         Proteus mirabilis

·         Proteus vulgaris

·        Salmonella enteritidis

·         Salmonella typhi

·        Salmonella typhimurium

·        Serratia marcescens

·        Shigella flexneri

·        Shigella sonnei

·        Staphylococcus aureus – Methicillin resistant (MRSA)

·        Staphylococcus aureus – Vancomycin Intermediate

·        Resistant (VISA)

·        Staphylococcus epidermis 2

·        Streptococcus faecalis1

·        Streptococcus pyogenes (Strep)

Viruses

·        Adenovirus Type 4

·        Adenovirus Type 7 -mixed 2 oz. Basic-G/gallon of water

·        Hepatitis B Virus [HBV]

·        Hepatitis C Virus [HCV]

·        Herpes Simplex Type 1 ¹

·        Herpes Simplex Type 2²

·        Human Coronavirus

·        HIV-1 [AIDS virus]

·        Influenza A / Hong Kong Flu Virus

·        Pandemic 2009 H1N1 Influenza A vi swine flu]

·        Respiratory Syncytial Virus [RSV]

·        Rotavirus [WA]

·        Rubella [German Measles]

·        SARS Associated Coronavirus

·        Vaccinia [Pox virus]

Animal Viruses

*Avian Influenza (H5N1)

*Avian polyomavirus

*Canine distemper

*Equine Herpes Virus Type 1

*Feline coronavirus

*Feline leukemia

*Feline panleukopenia virus

*Feline picornavirus

*Infectious bovine rhinotracheitis

*Infectious bronchitis (Avian IBV)

*Newcastle Disease

*Porcine parvovirus

*Pseudorabies (PRV)

*Rabies

*Transmissible gastroenteritis virus (TGE)

Fungi

·        Aspergillus niger

·        Candida albicans

·        Trichophyton mentagrophytes (Athlete’s Foot Fungus)

1 ATCC & antibiotic-resistant strain

2 Antibiotic-resistant only

* Virucidal __________________________________________________________________

Use of this product according to the labeling is subject to the use precautions and limitations imposed by the label affixed to the container for Basic-G.

Basic G is a more natural alternative to bleach. However, it is a germicide (an acidic fluid) which means its purpose is to kill living organisms. Anything that can kill has to be somewhat toxic. For that nature, Shaklee Basic G and other home disinfectants should always be treated and handled with caution.

The active ingredients in Basic G Shaklee are: 

·        Didecyl Dimethyl Ammonium Chloride (DDAC) 10.14%

·        Dimethyl Benzyl Ammonium Chloride 6.76%

·        Inert Ingredients 83.10%

According to the EPA (Environmental Protection Agency) an inert ingredient is an active ingredient that plays a key role in pesticides, solvents, or to protect the product from sunlight and/or to maintain a longer shelf life

What About A Homemade Natural Bleach Alternative

Some people think it’s cheaper to make a natural bleach alternative, but doers beware. Most web solutions point people to hydrogen peroxide and vinegar. First of all both of these products alone are in fact a germicide because they are a liquid acid. However, alone they are very weak when diluted starting around 1 to 15 parts water. Moreover, when mixed together a Parasitic Acid is created that you wouldn’t want anywhere near your face or skin. Shaklee Basic G gets the job done as a bleach alternative whether you need to clean unsanitary areas in the bathroom, areas around food prep where raw meat can produce germs like listeria in your kitchen, or needing to disinfect your laundry without the bleaching effect.

A common household needs an EPA registered home disinfectant if they hope to find the best way to kill bacteria in their home.

​

Shaklee Basic G

Always concentrated

Shelf life Up to 3 Years & starts to break down after 2 &1/2 years

1 TBS per gallon of water

Fills a 16oz spray bottle 512 times

Once mixed it lasts 30 days

Kills germs up to 72 hours

Clorox Bleach

Shelf Life Up to 1 Year & starts breaking down after 6 months

2 Tbsp per gallon of water

Fills a 16oz spray bottle 512 times

Once mixed it lasts 1 day

Kills germs up 24 hours

The reason Basic G can out-perform their leading competitor as a more natural bleach alternative has to do with it’s molecular structure. It doesn’t supply oxygen, which means better ways to kill bacteria because they can’t breathe. This not only makes the product safer, but also more effective.

​This is the reason why Basic G, when mixed with water can be used as a deodorizer without airborne toxicities or a remedy to cure athlete’s foot.

Fore more Information (or to obtain additional usage instructions for Shaklee Basic-G contact:

LifeQuest Health: lifequesthealth@gmail.com 

Call or text your request to Michele Pickens  805.423.2064

.

Basic G is a concentrated germicide so it is necessary to dilute before use (unless disinfecting a body of water such as a fountain, water feature, or toilet bowl) In this case pouring 1TBS of concentrate per gallon of water will suffice without pre-diluting.)

Always follow label instructions, paying special attention to the dilution rates, precautions, and contact time.

The most common method of use is to add ½ to ¾ of a teaspoon to a 16-oz. bottle of water directly and your disinfectant is ready to be used.

Basic G is most effective when washing down counter tops, bathroom wash areas, diaper pails, and other hard, non-porous surfaces that your hands come in contact with. Any area that needs disinfecting can be done so with Basic G.

For the tough, nasty germs and viruses or the difficult cleaning jobs the solution ratio can simply be adjusted to the higher strength of ¾ tsp in a 16 oz. sprayer( ie. dog/pet kennels, sick rooms or nurseries).

Thyroid Imbalances triggered by the wrong salt

I have heard of quite a few clients struggling with thyroid imbalances. Knowing that iodine is an essential element needed for the production of thyroid hormones, I did a little research and found that even most Americans are getting plenty of sodium in their diets, many are becoming deficient in iodine. This is because large food manufacturers have stopped adding iodized salt and now use cheaper plain table salt (aka sodium chloride-- a highly refined, processed white substance that has been stripped of all of its minerals originally present). Table salt is so devoid of nutrients that in the early 20th century doctors noticed that people who at white table salt started to suffer chronic degenerative diseases caused by the lack of iodine in the salt.. Many people have stopped buying table salt due to the addition of additive to make it free-flowing which can include ferrocyanide, talc and silica aluminate (aluminum can lead to neurological disorders. Talc is a known carcinogen yet the FDA allows up to 2% in table salt.
I myself opted for Sea Salt years ago thinking I was choosing the healthier option. The problem with sea salt  ALL salt virtually starts out from the sea and can be labeled Sea Salt, yet still NOT contain iodine. For a healthy tip, consider making the switch to Himalayan Pink Crystal Salt. It contains the full spectrum of 84 minerals and trace elements just like mother Earth intended. It is an unrefined, unprocessed "raw" salt.
(I found mine shown below for around 3 bucks at Costco)

Much To Do About Leucine- Keeping THe Weight Off Just Got Easier

Much to do About Leucine

Succeeding at weight loss just got a little bit easier

 

 

If you have friends who are serious athletes or are into bodybuilding, you might have heard them talking about leucine. What exactly is it and what's all the fuss? It turns out that this may be the secret weapon to losing weight the right way—and to keeping it off. So let's give it the attention it deserves.

What's Leucine?

Leucine is an essential amino acid that helps with protein synthesis. In other words, it's a one of 9 building blocks of protein that can only be obtained from the diet. It's present in protein-rich foods including milk and other dairy products, tofu and other soy foods as well as fish, chicken and lean meat.

What's the Big Deal?

Once absorbed, leucine goes directly to muscle tissue, where it activates a chain of events that ultimately creates lean muscle. Think of it as cash to build a home—the home being muscle. When you have enough cash, you can pay the contractor to buy the equipment they need to build your home. Similarly, when you have enough leucine, your body can start making muscle protein. And the more leucine you have, the more muscle you can build.

What Does Leucine and Muscle Have to Do With Losing Weight?

On most weight loss diets, you end up losing muscle in addition to fat. That's because when you take in fewer calories than your body needs , your body has less energy to fuel basic biological functions. To make up for that, your body breaks down muscle proteins for energy. . This is bad because its your muscles that help burn calories. Here's where leucine does its magic while you lose weight; by stimulating protein synthesis it helps your body preserve muscle mass while you lose the right kind of weight—from fat, that is. In turn, your metabolism stays up, which is the key to achieving and maintaining a healthy weight for the long haul.

 

Are Nitrates Bad? The True Story

The first time I saw nitrate-free bacon at Trader Joe’s I wondered why it wasn’t made with sustainably-sourced pork. “What’s the point?” I thought. Indeed, has the public been mislead to care about one issue, when the real issue is more pervasive and subtle?Let’s first look at the truths surrounding nitrates:

• Nitrates have been used for hundreds of years to preserve meats and dairy products.
• Nitrates convert to nitrites during the curing process.  By adding sodium nitrite manufacturers were able to expedite the curing timeline.
• While both of these components prevent rancidity and the growth of bacteria, consuming excess amounts can be toxic in all mammals.
• Celery, salad greens, cabbage, turnips and spinach all contain nitrates. So does fresh meat.
• Our bodies actually require nitrates in moderation. One function they perform is to kill oral germs, being a compound found in saliva. They have also been found to dilate blood vessels, increasing blood flow. Increased nitrite and nitrate consumption, in the form of nitrate-rich produce, is now being recommended after heart attacks!
• Over the last decade nitrates have gotten a bad rap. Manufacturers began adding vegetable-sourced preservatives, instead of sodium nitrite, usually celery juice or celery powder.

IS CELERY JUICE A GOOD ALTERNATIVE TO CHEMICAL NITRITES?

The short answer is “no.” Nitrate-free has become a popular selling point for many bacon producers. However, celery juice contains high levels of nitrates, which is why it is being used.

The use of celery juice as a source of nitrates is not regulated by the USDA. Strict guidelines are in place for all foods containing sodium nitrite; so its quantity is limited to a small fraction of the recipe. 10 parts per million (or less) remain once the curing process is complete. This is not the case with celery juice. It can be used in lesser, or more commonly, higher quantities with zero regulation or standardization. Therefore, “nitrate-free” bacon will likely have larger amounts of nitrates than bacon without this label, up to ten times the amount, according to the The Journal of Food Protection.

Also, if the ingredients do not say “organic celery juice” celery is one of the “dirty dozen,” a crop heavily treated with pesticides. We are creating a demand for conventional celery and therefore ongoing pesticide use.

WHAT’S THE BIGGER ISSUE?

When we purchase bacon that is “nitrate-free,” but not pasture-raised or organic, we are doing two things:

• We are supporting a meat that has not been sustainably sourced. The meat itself isn’t healthy just because the label says “nitrate-free.” The pork still comes from a concentrated animal feeding operation (CAFO). And the pork industry is the among the worst, with pigs literally never seeing the light of day from the time they are born to the time they are slaughtered.
• And secondly, we are perhaps ingesting greateramounts of nitrates, instead of less.Organic producers often standardize their natural preservative quantities, with healthfulness and transparency toward customers in mind.

IF NITRATES ARE NEEDED IN OUR DIET, HOW DID “NITRATE-FREE” BECOME POPULAR?

Here are the health issues concerning nitrates that make them worthy of caution:

• As aforementioned, large quantities of nitrates are not desirable in any mammal diet. There is a carcinogenic compound, called N- nitrosamines, associated with various forms of cancer, leukemia, lung disease and migraines. So while some nitrate consumption is recommended, too much can be disease causing. How to measure? One study said the equivalent of 12 hotdogs a month was the limit. Frankly, (no pun intended), we love Applegate Farm’s grass-fed organic hotdogs*. They’re convenient and well-sourced. But 12 hotdogs a month comes along pretty quickly when my kids eat 2-3 hotdogs in one sitting.
• An additional danger from nitrites and nitrates occurs when they are heated to high temperatures! This was news to me. The carcinogenic compound, N-nitrosamines, is produced. However, there are ways to inhibit this conversion: consuming Vitamins C, D and E. Some people drink orange juice when eating cured meats, to this purpose. Most cured meat companies add ascorbic acid to their meat for the same reason. These vitamins are naturally occurring in the fruits and vegetables that are high in nitrates, which allows them to naturally inhibit the conversion to nitrosamines. (However, the amount of these vitamins found in the amount of celery used to cure meat is not high enough to inhibit the conversion.)
• Nitrosamines are also formed when nitrites combine with protein and stomach acid.  In addition to adding Vitamin C, some meat producers, therefore, add alpha-tocopherol (vitamin E), to prevent this formation. Have you seen ascorbic acid or alpha-tocopherol in your cured meats? Now we know why.
• High-nitrate produce that is not grown organically, using high nitrate fertilizers, will have higher levels of nitrates and a bitter flavor. This increased nitrate content is not desirable, being out of balance with the vegetable’s natural nutritional profile, especially Vitamins C and D. So not only do we want to limit our nitrate consumption from cured meats, we should specifically avoid conventional produce that’s grown with synthetic fertilizers. (The U.S. Environmental Protection Agency [EPA] even reveals, “Nitrates and nitrites in fertilizers readily migrate from fertilized soil to groundwater.”)

WHAT DOES “UNCURED” MEAN?

The Food Safety and Inspection Service (FSIS), a division of United States Department of Agriculture (USDA), does not yet recognize natural preservatives, such as celery products, as safe anti-pathogenic curing agents. Therefore, meats that are cured with celery, or other vegetable sources, must be marked “uncured” despite that fact that they are indeed cured. Natural curing agents are considered “flavorings.” 

So it’s not really a cut and dry issue: avoid all nitrates. The issue is more accurately that we need to have an awareness of how many nitrates we are consuming and, on a different note, look at the meat sourcing.

Labels are designed to trick us. Again, nitrate-free does not mean healthy. Look for bacon or other processed meats that say “pasture-raised,” “grass-fed” and “organic.” Also remember to look at the other ingredients in your cured meat and consider the company that makes the product. Is the company sustainably-minded? What are the other ingredients? If your cured meat does not contain a Vitamin C source, consider consuming the meat with a food source of Vitamin C.  Or eat bacon for lunch on a sunny patio, to get your Vitamin D!

~Contributed by Food Renegade