Pain tells us we are doing something wrong. That’s how life is supposed to work. But we live on credit in every way. Even our health. Taking a pill for a headache is like using a credit card with interest you pay later.
In the midst of summer fun, those who love garden fresh greens for months to come will take the time now to sow the seeds of kale, cabbage, broccoli, and collards. When we are savvy and sow the seeds in August, these cruciferous crops get off to a healthy enough start to withstand frigid winter weather.
What is so beautiful about this reality is that we can harvest the greens, especially of kale and collards, all winter long and for most of next spring.
Use whatever space you have, a deck, balcony, patio, small plot, or large garden. After you purchase your seeds, soak them for 8 – 12 hours and sow these seeds ¼” deep in loose soil.
The choice to sow the seeds directly into beds or to start them in flats or small pots is up to you. Planting the seeds directly in four inch pots, about 25 cents each at garden centers, insures that you have a strong and vital plant when you are ready to transplant into beds or larger containers.
Another reason some choose to go the route of four inch pots is for the sake of enjoying the rest of the summer garden edibles until the time comes to harvest. When the tomatoes, peppers, melons, corn, and summer squash come to their end, a little bed preparation goes a long way in setting the tone for the healthiest fall garden plants.
The great news in your near future (come six weeks down the road when the bed space is ready) is the kale, collard, cabbage and broccoli starts will be very well established.
August is also a good month to plant lettuce, spinach, radishes, turnips, beets, and, depending on your zone, rutabagas and parsnips. These plants tend to do best when directly sown into their permanent home, so skip the small pots on these crops.
A few herbs that tend to thrive when planted in August are chives, oregano, thyme, sage, and rosemary.
If you don’t have a full on backyard but do have a little space, like an apartment balcony or any place that gets sunshine, a few garage sale trips can help you to gather planters or miscellaneous items that can be transformed into planters. A five gallon bucket with holes drilled in the bottom works wonders.
First step, however, to relish in those luscious greens this fall and winter, is to start the seeds now. As you read this, consider grabbing a piece of scratch paper and jotting down your list of what you’ll need to buy or gather in order to feast on the fabulous fall and winter foods. If the fresh taste isn’t motivation enough, think of all the time and money you’ll save by not driving to the store, shopping, and spending cash on foods that you grew from tiny seeds!
Many studies have shown that THC does kill cancer cells. Therefore, smoking marijuana is a popular treatment for treating cancer.
A new study by Salazar et al. in The Journal of Clinical Investigation demonstrates that THC causes tumor cells to begin to degrade themselves from the inside (a process called autophagy, i.e. “self-eating”). Check out THC Gives Cancer Cells the Munchies Too for more information.
And we at Organic Lifestyle Magazine absolutely believe that marijuana should be legalized.
But there is a problem with smoking marijuana as a cancer treatment. Smoking marijuana introduces carcinogens into the body causing a host of problems, and when the THC is gone, the body is in a state ripe for more cancer.
Smoking anything is bad for you. And while there are certainly benefits to smoking marijuana, there is a better way to get the THC into your body. THC oil is a great option. You can purchase it (illegally in most states), and you can also make THC oil yourself.
If you’re making pot brownies, or any other recipe to get you high, or for any other reason to get THC into your body, you need to extract the THC. THC is fat-soluble. It will pass right through the system if you simply throw some weed into your brownie mix.
You need to cook THC in oil. Coconut oil is a good choice: coconut oil can be heated to a certain point and still maintain it’s healthy beneficial properties (extra virgin, unrefined coconut oil is good up to 350°F).
Chop, grind, or otherwise cut the marijuana into fine pieces and put it into a pan with oil. Heat it below 350°F for 10 minutes. Add the oil to your recipe (you may include the leaves or discard them with a strainer).
Of course, we recommend you know where your weed comes from! Organically grown is not just for food. People that grow marijuana often add a nasty cocktail of chemicals to disguise the fact that their marijuana is lacking in quality.
ADHD is a diagnosis based on a combination of behaviors, mainly hyperactive behavior, an inability to focus attention, and poor impulse control. Food allergies, lack of sleep (or lack of quality sleep), and heavy metal toxicity are the primary causal factors.
ADHD is on the rise. One look at the diet of today’s children – processed food filled with high fructose corn syrup or sugar, artificial colors, preservatives, flavors and partially hydrogenated oils – and we wonder how they can function at all.
Today’s children are exhausted. Few get enough sleep, or good quality sleep, or enough exercise. They are injected with toxic vaccines. Add poor nutrition and their bodies are overtaxed, overstressed, and toxic.
Hyperactivity and an inability to focus or maintain impulse control is a result of a tired and malfunctioning brain. Drugs like Ritalin have a calming effect on ADHD sufferers because these drugs are stimulants. They stimulate an overtaxed, exhausted brain.
We are not saying ADHD is not real. On the contrary, we are saying ADHD, like cancer, diabetes, and most other diseases, is a symptom of an overtaxed and toxic body. And in today’s modern world of unhealthy food and electronic stimulation, getting enough quality sleep and nutrition in the formative years is becoming more and more difficult.
Artificial flavors, colors, preservatives, and refined sugar should always be avoided. Up to 95% of children with ADHD are allergic to artificial colors, and all of the aforementioned ingredients take a toll on anyone’s health.
I used to love to shop—especially at the farmers market. All those rows of beautiful, colorful, fruit and veggies. You could find anything—everything! It was paradise. But the last few times I went shopping, I didn’t enjoy the experience at all.
It wasn’t the long lines and the swarms of people; I avoid shopping on the weekends and during the “rush hour.” What makes me angry is the limited supply of organic produce and the outrageous prices.
One of the farmer’s m
arkets I frequent shelves all of its organic produce along one short wall. I’d estimate 23 linear feet of refrigeration and shelving. Turn around and you will see at least ten times as much conventional produce, at much lower prices. This particular market caters to the local Asian and Hispanic population, selling exotic greens and rare fruits, along with the staples we all use. I want to try cactus and funny looking eggplant, dragon fruit and star fruit, but none of these choices are organic.
In the farmer’s market where I do the bulk of my shopping, there was an entire row of peppers and an entire row of cucumbers, and not one of them was organic. And nearly every organic item was priced at twice the price per pound. If the conventional item was 99 cent a pound, the organic equivalent’s sticker read 1.99 per pound. There are exceptions of course. Organic watermelon was four times the price of conventional.
Why do we pay more to avoid being poisoned by our food?
Certified organic food is more expensive for several reasons. First and foremost good old supply and demand. Normally when we hear those magic words we think that the price was merely jacked up as high as the market will bear. But the truth is, when you only look at the short term costs, organic farming does cost more—at least in upfront labor costs, post harvest handling, marketing, and distribution.
According to the Food and Agriculture Organization of the United Nations, this is true around the world. They state:
Organic certification also adds considerable cost to the small farmer, both in fees and labor.
When we buy organic meats and dairy, we know the animals’ care and treatment was considerably better than that of animals raised in factory farms. The conventional big business practice is to leave these pitiful animals standing in filth, crowded in bins. They are fed low- cost GMO laden feed and shot full of antibiotics and hormones to keep them alive until they can be butchered. Yes, of course, this inhumane treatment is less expensive than raising free range, organic fed, healthy animals. It is illegal to abuse a pet, yet when it comes to raising cows, pigs, sheep, chickens, and turkeys, we allow horrific, unspeakable animal cruelty to be the accepted norm.
Farming is much the same. In the short term it is cheaper to grow huge fields of one crop, to dump chemicals into the earth and spray with pesticides, to strip the land, than it is to rotate crops, replenish the soil naturally, and grow healthy pest resistant and disease resistant plants. Instead, over time more and more chemicals are used to yield the same crops. But our fertile earth is dying, stripped of minerals and the healthy bacteria that ensures nutrient rich food.
Although the current costs of conventional food are low, the true cost is so much higher. It’s not just the little known fact that conventional farming is highly subsidized by the government, while organic farming is not. The true cost of today’s cheap conventional food does not reflect destruction of our farmlands, the health of the farm workers exposed to pesticides, or the effect on the health of every man, woman, and child eating foods with substandard nutrients contaminated with pesticides and herbicides, not to mention the genetically modified atrocities that disrupt fertility and damage our organs.
Once again quoting the Food and Agriculture Organization of the United Nations: “As demand for organic food and products is increasing, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce.”
So let’s keep up the demand. But we can do more.
Once, several years ago, I was visiting a friend in Kansas City, Missouri. She took me to her favorite grocery store, Wild Oats. It was a medium sized store, the size of a regular grocery store back in the day before we super sized everything. Although all the prices seemed reasonable, there were no signs telling me which produce was organic. My friend laughed. All of the produce and meat sold in Wild Oats was organic. And not one of the foods on their shelves contained MSG, hydrogenated oils, or other known harmful additives. Can you imagine what a joy it would be to shop if every grocery store sold nothing but organic, healthy food?
We have the power to take this country back from big business, to protect our most valuable resources—our land, our seed banks, our future. Write to your senators and congressmen. Call for a ban on factory farming, conventional farming, and GMO foods. Tell them organic farmers should be subsidized, not giant corporations that are raping the land. Push for laws to protect and support family farms including a waiver of inheritance taxes. And above all, stop purchasing hormone laden, antibiotic laden milk and meat. Buy organic meat, dairy and produce, even though it is more expensive. Most importantly, grow your own organic food! We have the power to render these poisoned foods obsolete by refusing to purchase them.
There are many different trends now in the food industry. Many Americans are becoming more aware of the current state of public health in this country, as well as of the numerous issues surrounding conventional and factory farming. As a result, they have begun to buy more foods that are labeled all-natural, organic, vegan, non-GMO, vegetarian, and so on. Others are required to buy foods with these healthier-sounding phrases on their labels because of medical concerns such as Celiac disease.
Celiac disease is an autoimmune disease triggered by the consumption of gluten, which causes permanent damage to the intestinal villi. This negatively affects the body’s ability to absorb vital nutrients.This condition is diagnosed now more than ever before. Its prevalence has spread awareness about gluten in general since many people never even knew what gluten was before Celiac became such a buzzword. Non-diagnosed people have also begun to experiment with reducing or eliminating gluten from their diets to see if certain symptoms improve.
At first, gluten-free food choices were hard to come by in stores and restaurants. One could only find them in a tiny spot in the frozen-foods section or the pasta aisle in health food stores and healthier grocery stores like Whole Foods Market or Trader Joe’s. The prices were exorbitant. However, people paid them and began to demand more gluten-free foods. Consequently, the supply increased, and now many regular chain grocery stores feature gluten-free aisles. In addition, certain restaurants, like PF Chang’s, offer gluten-free menus. Even fast food chains and stadiums have caught on—Domino’s Pizza now advertises gluten-free pizza and many stadiums sell gluten-free snacks. While prices for gluten-free foods have come down due to increased supply, they are still quite expensive.
The majority of people interested in healthier eating, as well as animal rights, have seen the horrific videos about the treatment of animals in conventional factory farms. If you haven’t seen them, simply do a search for factory farming and you will get pages upon pages of graphic images and videos from organizations like People for the Ethical Treatment of Animals (PETA) and others who have exposed the truth of what actually goes on in these facilities. These images and videos have successfully turned many former meat lovers into hardcore vegans.
Cruelty aside, these videos and images have also exposed the truth about many issues including:
The media also now focuses more on the many benefits of plant-based diets. Multitudes of books, doctors, celebrity nutritionists and endorsers, documentaries, and other forms of media illustrate how consuming less (or no) meat can reduce obesity and improve many health conditions.
So whether it’s for the love of animals, for fear of eating chemically-altered food from diseased animals processed in filthy conditions, or for the love of clean arteries, more and more people are choosing to ditch meat or animal products altogether and eat only plants.
Awareness continues to spread about how toxic pesticides, antibiotics, growth hormones, steroids, and genetically-modified foods are to nearly every system of the human body. Accordingly, more people now choose to alter their families’ budgets in order to accommodate the lofty cost of organic, all natural, and non-GMO food and other products.
Many vegan and vegetarian foods contain high contents of soy. Soy appears on food labels as many different names (soy protein, hydrolyzed soy, soy lecithin, etc.), and many mistakenly believe it is a healthy alternative to dairy and animal products.
The soy industry has convinced the general public that soy is healthy. They point to Asian cultures, which have regularly eaten soy for thousands of years and look how healthy they are! This is only part of the story. These cultures have indeed consumed soy for thousands of years in their traditional diets. Those who have maintained these traditional diets do have higher levels of health and longevity. However, those cultures do not drink soy milk, eat soy burgers, soy cheese, tofurky, or other processed foods using soy products as binders, fillers, and protein substitutes. They eat small quantities of traditionally fermented whole soy foods like tofu, miso, tamari, natto, and seitan—the key words being: small quantities, fermented, and whole.
The highly processed soy food-like substances that would-be health-conscious Americans now massively consume are not healthier choices for the human body than the foods they are attempting to replace. According to Dr. Kaayla T. Daniel, author of The Whole Soy Story, “hundreds of epidemiological, clinical, and laboratory studies link soy to:
Healthy eating is not necessarily about reading labels on packages. It’s more about avoiding the packages in the first place by choosing whole, real foods that you prepare yourself. Michael Pollan’s words “eat food, not too much, mostly plants” really sum it up. The “eat food” part refers to actual whole foods that are part of nature: foods that grow, run, swim, or fly. Chemically-altered food-like substances that sit in boxes on shelves for five years are not included in this description of food.
If you choose a gluten-free diet, eat whole grains that don’t contain gluten like quinoa, amaranth, millet, and buckwheat. If you are a vegetarian or vegan, don’t eat “veggie” burgers from box in the frozen section. Instead you can easily make your own from wonderful nutrient-rich plant foods like whole grains, mushrooms, beans, and chopped veggies, and bind them together with cooked grains like millet or quinoa. Don’t use soy milk as a substitute for dairy. It is healthier to get your calcium and vitamin D from plant sources and small amounts of sunlight. Instead of “healthy” sodas and sport drinks, just drink water or freshly brewed teas or fresh juices.
If you eat meat, research where your meat comes from and how it is processed. Look for the words “organic, pastured, grass-fed” for beef and lamb and look for “organic” and “pastured” for poultry. If this type of meat is too expensive or is not available, then you should either get the very best you can afford and consider reducing your meat intake.
If you have a busy schedule (and I don’t know anyone who doesn’t), learn to plan ahead. Make big batches and freeze meals in healthy portions so that the frozen foods you take to work are ones you made yourself with ingredients you can pronounce.
It’s a wonderful thing that more people want to live healthier lives. Gluten-free, vegetarian, vegan, and other diets can be healthy. Reading food labels and knowing what the long words mean is a daunting task. Why not just avoid foods that need labels in the first place? That is the best way to start living a healthier life.
The price of organic kale, collards, and broccoli are likely to continue to increase. So even if you have room for just a few containers on your deck or balcony, if you act quickly, you still have time to grow some gorgeous winter greens.
Most garden centers and nurseries have potted starts of kale, broccoli, and collards available during the month of September. This is a good thing, because it’s a bit late to start winter greens from seed in most zones after Labor Day.
Kale and collards are easy to grow and are the best bets for greens that will winter over. Spinach and chard, if you have the space, make for tasty fall feasts, yet once winter comes, the delicate leaves of chard, spinach, and lettuce are likely to wither away.
If you have gardened in containers before, you might have a designated space and a few supplies on hand – potting soil and some two, three, or five gallon containers with drainage holes. For container gardening, choose a potting soil that has vermiculite or perlite added, and if you anticipate heavy rains, consider adding a bit extra to help with drainage. A small amount of coarse sand can be mixed into the potting soil either with, or in lieu of, the vermiculite or perlite.
Minerals have a magic all their own. By adding a balanced fertilizer to the potting soil on the day you transplant, you’ll be giving the winter greens an extra boost. And – no surprise – when you eat these greens, the living minerals from the healthy vibrant plant will enter all the hungry cells of your body.
If you are growing on a deck or balcony, you will want to choose smaller containers that are spread evenly so they don’t put too much weight on your given foundation.
With a yard or patio you have more options when choosing containers. A creative gardener can make use of dozens of objects — anything that will drain — and turn them into growing containers. Some may be quite unique and some purely functional and practical.
A five gallon bucket with holes pierced in the bottom is a classic example of a functional, practical, garden container. With two gallon containers, plant just one or two kale or collard plants. A five gallon container can hold two to four and, as you continue to harvest the outer leaves, these plants will produce for months.
If you find yourself inspired to start a fall container garden, have fun with it! Maybe a few garage sales or thrift stores will help you to gather some outrageously shaped non-toxic gadgets that can be transformed into growing pots. .
The sooner you can get to the nursery or garden center in September, the better your chances of getting some starts. So cheers to you and happy gardening!