My quest for living a clean life goes far beyond organic produce and filtered (plastic-free) water, and dives deep into the products I use in my daily skin and hair care routine. Think about it…how many health and beauty products do you use in a single day? Shampoo, cream rinse, soap, astringent, lotion, and that’s all before the make-up goes on.
Well, the fact of the matter is that make-up ingredients are not regulated, and the most accessible products for skin and hair contain an endless list of toxins:
“The average woman exposes herself to 167 different chemicals on her face and body during her daily beauty regime.”
“300 contaminants have been detected in the umbilical cord blood of newborns.”
These are just two of the facts that are featured in this quick and infinitely important message about health and beauty products and their effects on women, men, and babies. Please, if you do one thing today, watch this quick video to get an idea of what we’re all up against. Like the latest movement for food industry reform, this is another industry that is putting their product and dollar before the health of consumers.
Yes, it’s overwhemling, but for everyone and especially for us women of child-bearing age, it is essential for us to take charge of what we put in our bodies and on our skin and hair. We can change how these companies formulate their products.
Organic products DO help, you just have to make sure that the product you’re buying is actually what is says it is. It takes more work to figure it out, but that’s where the EWG’s Skin Deep Cosmetics Database is an essential tool for the arsenal. All of my make-up, shampoos, toothpastes, and lotions have a rating of 4 or below. If you do two things today, please poke around the database and learn a bit more about what you’re using at home.
My skin has never looked or felt better than the last few years that I’ve switched to organic and chemical-free products, while also taking my vitamins (all 9 of them!). I can’t believe the first picture I post of myself will be first thing in the morning without make-up, but my point is that you cannot buy healthy skin in a jar that promises fewer wrinkles or blemishes. It comes from so much more work and research, but ultimately from a clean lifestyle that anyone can have with some practice. Please, please know what your feeding your body!
GT Dave’s Mango Kombucha, and my traffic cone orange nails.
Hi, my name is Natira and I am a ‘buchaholic. It started casually enough; I’d have a sip here and there if it was around, but before I knew it I was sneaking off to buy a bottle for myself. Then pretty soon that wasn’t enough – I wanted one before lunch, then again pre work-out…but then there was also the post work-out craving. It’s euphoric: the thirst quenching effervescence, the gorgeous array of fruit flavors, the wonderfully clean feeling. Suddenly I was in need of a separate budget item just for this little elixir. I needed help and I knew it. Now I’m down to a bottle a day, but I’ll always want just one more sip….
Recently GT Dave has voluntarily recalled his Kombucha to re-evaluate the alcohol levels that are on the label. Since the drink is fermented it has slight levels (currently labeled at .5%), but that level may be higher since it may continue to ferment during shipping.
I’m DYING! I can’t find it anywhere. I haven’t had a soda in years, I can’t take all the sugar corn syrup, but I crave carbonation. More alcohol or not, Kombucha is an amazing drink to health and balance and I can’t do without it and its natural fizziness. I’ve tried four, count ‘em f-o-u-r different Kombucha brands this past week and they are all a joke. Excuse me, but why would you pasteurize your Kombucha? Oh yeah, and why would you add sweetener? No. Nice try, but that’s not what Komucha is and that is not a drink to health. Puh-leeeze hurry back GT Dave!
The benefits of GT Dave’s raw Kombucha are seemingly endless, and once you get past the strong taste you’ll start helping your body live a cleaner life. (I always feel like those little scrubby bubble guys from the commercial are washing through my body after every drink. You really do feel nice and clean afterward, and no it’s not a buzz from the alcohol.)
Some of my favorite facts about Kombucha:
- It’s a living culture of mico-organisms that’s fermented in order to produce a bevy of goodness for your body to restore a natural balance. Some of the goodies include amino acids, enzymes, probiotics, polyphenols, and antioxidants. Bottom line: good for the tummy, immune system, and skin!
- It’s a raw food. It hasn’t been heated or pasteurized, so it retains all of its nutrients.
- It’s organic! No icky preservatives or sprays on anything added to the bottle. In fact, the presence of the antioxidants in the body that comes from drinking Kombucha can help eliminate free-radicals that are present in the body (from pesticides and preservatives in the typical Western diet).
- It’s a glass bottle. No BPA leached here.
I strongly believe in the benefits of Kombucha, and the ability it has to help our bodies fight off the potential for cancerous growth. When we talk about cancer prevention this is one for the arsenal. If you’re new to Kombucha I recommend starting with the Multi-Green flavor. It’s not as intense as some other flavors, so once you get used to that you can move on to my favorites: Mango, Strawberry, and Gingerberry. Who knows, maybe I’ll be seeing you in ‘buchaholics anonymous.
Yesterday was World Water Day, and as I’ve written a lot about the importance water treatment reform and dirty water, I thought it was a good time to share my latest favorite kitchen accessory and finally focus on clean water.
I chose the Aquasana countertop filtration system since it was easy to install, filtered the most contaminants, and was also the most cost effective. It’s a funny feeling, but I’m actually able to drink water from the tap again. You just attach it to your faucet and pull a little nozzle to redirect the flow of water through the filters.I wasn’t expecting to notice a big difference, but I was actually stunned by the taste and texture of the filtered water. Somehow it’s silky and light…kind of hard to explain, but a welcomed difference none the less.
The unit itself was $100, but of course the filters are an on-going investment at $48 every six months, which works out to about $8 a month. It’s available through Amazon or directly from Aquasana.
Take a peek at this water filtration system comparison chart to see how each brand ranks. Sadly, I don’t have a standard shower head, so I can’t get the shower filter, but I’ve heard great things about it.
I’ve been posting quite a bit about water quality and sexy BPA-Free water bottles, and these Bobble Water’s look to be a great candidate to fulfill both criteria:
- BPA-free
- 1oo% recycled and recyclable
- Made in the USA
- Built-in filter (can handle 40 gallons/300 bottles of water)
I’m not sure which contaminants this filters, as even Brita and Pur (the most accessible filters) are pretty much a joke, but this is definitely better than plastic bottles and tap water. I’m sure we’ll be seeing them everywhere pretty soon, but if you can’t wait you can buy at the Bobble site.
My favorite online health and wellness resource is the Environmental Working Group. I honestly don’t know what I’d do without their water report and their Skin Deep Cosmetics Database.
The latest report they’ve pulled together is a list of radiation levels in cell phones. Sadly, the iPhone isn’t faring so well on the list, but there is hope! Pong has created the first scientifically-proven radiation reduction case for the iPhone. Using a patented physics-based solution, the radiation is directed away from the head.
Wired Magazine went inside a radiation testing lab and had some good things to say about the Pong case, even recanting on an earlier article:
“…Pong’s claims seem to be legitimate: Its case reduces the amount of radiation going from the iPhone into your head to a third of what it would be without the case. Contrary to what we initially wrote on the Pong case, it does appear to work.”
Mine’s on the way, so I’ll give you the rundown soon. $59.95, available here.
My favorite Saturday errand is a trip to the Alemany Farmer’s Market. Not sure if it’s considered an errand if it’s something you look forward to though; for some reason an errand always seems a bit bothersome. I think the only not-so-fun part about it is washing and drying everything when I get home, but as much as this isn’t my favorite part, I have to tell you that it is SO WORTH IT. Reaching for clean fruits and veggies on a weeknight in the kitchen is a great feeling.
When I’m at the top of my game I plan my market run throughout the week, but at the very least I know I should always come up with some sort of list before I go, otherwise it could be dangerous. I believe it’s called sensory overload:
One of the first things I make when I feel a cold coming on is a big pot of Jok (pronounced joke). It is typically served as a breakfast and is basically rice that you cook the hell out of so that it becomes a wonderfully soft and silky porridge. With the addition of garlic, ginger, fish sauce, and a protein of your choice (pork, chicken, fish) you are on the fast-track to feeling better than ever. This is also a miracle cure for upset tummies and nasty hangovers!
I think pretty much every asian country has a version of this (the Chinese call in congee), but for me I’ve never had anything better than a piping hot bowl from a street cart in Bangkok. My awesomely wonderful and crazy Thai dad has a killer version of his own. This is one of those things that you don’t measure, you simply taste and adjust, so I did my best to write the recipe to share with you. It’s a wonderful way to become familiar with how you like to season your food, but just know that much of the details are in the instructions, so this isn’t a measure and move on type of thing.
Jok (Thai-style porridge)
Serves: 4-6
- 4-6 garlic cloves (there is no such thing as too much garlic)
- 2 –inch “knuckle” of ginger (scrape the skin off with the side of a spoon)
- 2 ½ cups rice
- fish sauce to taste (I’ll help you figure this out below)
- low sodium soy sauce to taste, preferably organic
- 1 pound ground pork
- 1 Tbs olive oil
- 2 eggs, organic
- fresh cilantro
- black pepper
- water, filtered
In a large soup pot (I used my 5-quart Le Creuset) add the rice and rinse until the water runs clear (usually 2-3 rinses will do), then add about 5 cups of water and place on stovetop on medium heat.
While the rice is cooking, heat a large skillet over medium heat and add the olive oil. Meanwhile, add the garlic and ginger to a food processor and pulse until they are coarsely chopped bits. When the oil is up to temperature add the ground pork, garlic and ginger, 1 Tbs soy sauce, and 1 Tbs fish sauce. Saute until it is mostly cooked through.
Tip: Don’t break up the pork too much. You’ll want larger pieces for texture and flavor. If they are too small, they’ll be lost in the texture of the rice.
Add the cooked pork mixture to the pot of cooking rice and mix in well. At this point add 2 cups of water, 1 Tbs fish sauce, and 1 Tbs soy sauce. Reduce heat slightly, stir, and let simmer.
Keep checking the water level as the rice will absorb a lot pretty quickly. You can’t really overcook the rice, but it’s really about adding the right amount of flavor. It doesn’t have to be this exact, but as a guide at 30 and 45 minutes add 1 cup of water. At 45 minutes only, add 1 Tbs fish sauce, and 1 Tbs soy sauce and stir well.
Note: Remember, we have a huge pot of water and rice, and it needs to be seasoned, so don’t be alarmed at the amount of fish and soy sauces. If you are not using low sodium soy sauce, you will want to cut back on that measurement.
Texture at 30 minutes
Texture at 45 minutes
After about an hour the texture and flavors should be set. Try it and adjust as needed. Raise the heat back up to medium-high and add two eggs, one at a time, stirring to break up the yolk and incorporate well.
Let simmer for a few minutes to cook the eggs and prepare to serve. Top with fresh cilantro, fried garlic, and sliced ginger. I don’t always have it on hand, but I added some pickled garlic and added it as a garnish as well.
I realize the detailed instructions may be a bit overwhelming, but I wanted to give you an idea of how the flavoring part works. Please know that this recipe is really very easy, and the instructions are not as scary as they look. Please give it a try and let me know if you have any suggestions for revising the instructions.
An extreme case of dirty water in LA. Image via New York Times.
Let me start off by saying that this is not about being preachy. This is about knowing and understanding what we are feeding our bodies, giving it what it deserves, and ultimately working to live and stay as healthy as possible. Our water, whether from home or in a bottle, is not the best we can give ourselves, and like our agricultural system our water system is broken and poisoned:
Some water for thought:
- More than half of the chemicals detected in our water supplies (we’re talking thousands here) are not subject to health or safety regulations and can legally be present in any amount.
- Government scientists have evaluated over 800 of the contaminants most often found in water supplies, and have determined that many of them are associated with cancer or other diseases, even at small concentrations.
- These contaminants are stored in our bodies and affect us in ways that are not clearly understood by scientists or doctors.
- The Safe Drinking Water act has not been updated since 2000.
The way I see it, there are two schools of thought that come with intense and unsettling information like this. There’s the “Oh, you can’t worry about stuff like that” approach, or the “I’m going to kick-ass, take the reigns and do what I can to fix this” approach. We can all guess where I fall, but the truth is that hearing things like this, and even writing posts about it is not easy for me. It’s frustrating and scary, and if I really let it get to me, infuriating. We shouldn’t have to worry about where our food comes from, or what is lurking in our water, but the fact of the matter is that we do.
I often find that I have to hide my extreme passion for wanting to live a clean and healthy life so I don’t become “that chick,” but it truly is so important for me to share, with whomever will listen, that we cannot rely on anyone but ourselves to look out for our well-being. My goal in all of this is to make it as easy as possible to become educated, and even easier (and maybe even fun) to implement small changes in our lives. No more getting angry and no more wishing these things away–if you’ve hung around this long I hope you’ll join me in looking past the grim and, like anything else that I don’t want to have to do, try to make it into a game.
Sources & links:
Please read more about this important topic. The NY Times article is amazing, and the Environmental Working Group is great resource for information on toxins in the things we depend on every day.
- Tips for finding a water filter
- How does your cities water rank?
Image via TED/James Duncan Davidson
I loved him as the Naked Chef years ago, and still today his Jamie at Home recipes are amazing; they’re simple, healthy, and oh so yummy. Who said Brits couldn’t cook? Oh yeah, my grandma–who was a Brit. Well, times have changed, and now Jamie Oliver has made it his TED prize wish to teach the children of America about food. His efforts were a success with grade school children in England, so he’s had his sights set on the States for a while now. (You may have heard about his work in Huntington, WV last year.)
He shares his wish along with a vitally important message on food education in his wonderfully impassioned speech for the TED audience. This is a cause that often gets me on my soapbox, so it’s so exciting to have the someone like Jamie Oliver helping to change the landscape of our food culture. Watch his wonderful speech from TED below.
(Sign his Food Revolution petition too!)
The Esquire magazine interview with Roger Ebert is a must read!
His blog is wonderful too; a new staple for my favorite reads.
Image via Esquire.com
