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Want to Increase or Decrease Your Risk of Cancer? We Have Answers!

July 30, 2016 by Tammy Robinson Leave a Comment

The big C – it’s a word no one wants to hear and everyone is trying to avoid. People seem to fall into two categories; those who believe there is nothing they can do about it and those who think that everything causes cancer and if they try hard, they will avoid it.

The truth is somewhere in the middle. No matter how healthy a diet you eat, no matter how much exercise you get, sometimes your genes determine whether or not you will get cancer. This doesn’t mean that you should throw up your hands and say “To hell with it”, however. There are plenty of things you can do to try to prevent cancer.

Today, we are going to take a look at the top things that either increase your risk of developing cancer or decrease that risk.

While you can’t do anything about your genes, there are other things that are completely within your control.

Want to Increase Your Risk? Keep Eating or Doing the Following:

Drinking alcohol daily (more than 1 drink) or binge drinking on weekends
Adding salt to everything or eating lots of salty foods such as pickles
Eating red meat more than twice a week
Continue to smoke
Being a couch potato
Drinking tap water (fluoride is not the problem, it’s the other chemicals in your tap water which are the problem)
Grilling meat until it’s black
Avoiding the salad bar
Getting all your clothing dry cleaned
Ditching the sunscreen for coconut oil or wearing none at all
Avoiding those checkups or ignoring warning signs such as pain
Gaining weight every year

While some of the above are no brainers that you’ve heard a million times before, some might be a little more shocking. We have provided scientific links to each one of these for more information.

By the way, let’s not forget that it’s the dose that makes the poison. Even water can kill you if you drink too much. So if you decide to skip the gym on the weekend of your birthday to be a couch potato, that’s fine. However, if you decided to continue smoking because it’s just too hard to quit, you should prepare yourself for some serious hurt later on in life.

Want to Lower Your Cancer Risk? Keep Doing or Start Doing the Following:

Eat more fruits and veggies. Lots more. Especially dark, lefty greens (like spinach) and colorful produce like red cabbage and yellow bell peppers.
Limit alcohol to no more than 1 drink per day or less.
Limit red meat to no more 500 grams a week. Chicken and fish are fine.
Filter your tap water and take a bottle with you.
Stop topping off your gas tank. When it clicks off, leave it!
Drink several cups (3 to 5) of Joe every day unless your doctor has told you not to.
Drink plenty of liquids to flush out cancer causing agents in the body
Enjoy one or two Brazil nuts each day (but no more than 2)
Get 30 minutes of exercise most days of the week.
Wear sunscreen. Don’t forget a hat.
Get 1200 mgs of calcium each day, but not more than that.
Maintain a stable weight.
Avoid trans fats, such as margarine, shortening, and snack foods. Use more plant based oils such as coconut oil, olive oil, and butter.

Keep in mind that there are really no benefits in eating organic. Both use pesticides that need to be washed off before consumption. GMO’s have still not been shown to cause cancer or any other health problems.

Salad and Death: A Very Real Possibility

July 25, 2016 by Tammy Robinson Leave a Comment

It’s summertime! Is there anything more refreshing for lunch or dinner than a big, cool salad? It’s a staple at our house, especially when it’s hot as the dickens outside, however, you really need to be careful with that summer salad, and we don’t mean choosing a low-fat dressing.

Most people think food poisoning only happens with meat or eggs, but this isn’t the case. In fact, in early July of 2016, two people have actually died and more than 151 became very ill after eating a salad that had E. coli 0157. Health authorities are trying to track down the actual source , but at this time they know that at least several people ate mixed green salads that contained rocket leaves (sometimes called arugula). Researchers believe that, after using whole genome sequencing, that the bacteria appears to be an imported strain, more commonly found in the Mediterranean areas.

Isn’t E.Coli From Meat?

Many people think that E. coli comes from meat or, to be more specific, meat that is contaminated with poop after the animal has been slaughtered. While this is true, E. coli is also found in soil where animals (and people) defecate. It can also be passed on from human hands to all kinds of foods.

coli can get on the udder of a cow and be transferred to the milk. This is why it is inadvisable to drink raw milk. Unfortunately, even if cows are separated from crops, the runoff from rain can drain into fields. Leafy greens, such as rocket leaves, spinach, and all types of lettuce, are particularly vulnerable.

Both human and animal poop can pollute water sources as well. Although most public water systems use some type of method to kill E. coli, private wells and rural water supplies have been known to be contaminated.

There are many different strains of E.Coli, some only causing diarrhea, but some are powerful toxins which damage the lining of the small intestine and kidney’s. This particular strain, 0157, is one of the most dangerous.

Is This Happening Only in England?

No, this also happens in the US. One of the more recent cases you might have heard about was in late 2015, when at least 45 people were infected after eating at Chipotle restaurants. More than 16 people were hospitalized. The root cause was undetermined, but affected locations were closed, all food thrown out, and restaurants sanitized.

Another case occurred in late 2013 when a company that made prepared chicken salad recalled their products after 26 people became infected with E.coli. While chicken is rarely contaminated, the source of this outbreak was also undetermined.

Should I Stop Eating Salads for Awhile?

Although you probably eat more salads during the summer, there really is no need to stop eating them as contamination can occur at any time of the year.

To avoid becoming infected, follow these steps:

Wash your hands frequently, including after using the toilet, before handling and eating food, after touching animals, or after working in the garden.
Wash off loose soil (if there is any) before you put vegetables or salads in the refrigerator.
Carefully wash all fruits and veggies, especially those that will be eaten raw.
Store and prepare unwashed vegetables away from other foods.
Do not prepare raw vegetables with the same utensils that were used for raw meat.
If you have been sick, do not prepare food for anyone until you have been without symptoms for 48 hours.
Consider using a dip method for cleaning hard to clean vegetables, such as lettuce or Swiss chard, rather than rely on hand washing.
If you buy bagged salads, always check the expiration date.
Even if vegetables or prepackaged salads claim to be “washed” or “ready to eat”, you should wash them again to be certain.
Keep all greens and vegetables refrigerated.
Regularly rinse cutting boards with bleach and hot water.

You might also want to keep track of recalls or news regarding possible E.coli or salmonella outbreaks. For example, if spinach has been suspected at the heart of an outbreak, you might want to throw out any spinach in the fridge and wait a few weeks before buying more. Better safe than sick or dead!

Top 10 Nutrients You Might be Lacking (They Could Even Make You Feel Sick and Tired!)

June 22, 2016 by Tammy Robinson Leave a Comment

Regular readers of Nonstop Natural know that we don’t tolerate woo (pseudo-science) when it comes to our health. So while our headline might sound like woo or something you might read on those other “natural” news websites, this one is factual and based in science.

Almost everyone we know tries their best to be healthy, and that includes eating right, but let’s face it, when those curly chili cheese fries are right in front of you – they can be hard to resist!

Not only does the fast food monster craving hit us from time to time, most of us lead very busy lives. This usually means that we grab a donut or bagel as we head out the door in the morning, have some Cheetos from the vending machine as a snack, then hit the drive through or call for pizza once we get home, far too often.

This leads to vitamin and mineral deficiencies that we are not even aware of. Even if you take a multi-vitamin supplement (which do not appear to be all that healthy in the long run), you can still end up with nutritional deficiencies.

Keep reading and find out which nutrients you might be lacking and how they might be affecting how you feel.

Magnesium

Magnesium is an important mineral. It helps to maintain nerve and muscle function, a healthy, steady heartbeat, and strong bones. It also helps the body convert food into energy and regulates blood sugar. Although a serious deficiency is rare, a low level of magnesium can lead to muscle weakness, irregular heartbeats, anxiety and insomnia.

Top Magnesium Rich Foods:

Nuts and seeds
Dark green veggies
Lentils and beans
Brown rice
Oily fish, such as salmon and mackerel

Calcium

Everyone knows that calcium leads to strong teeth and bones, but did you know that a small amount of calcium is always circulating in your blood stream? This is necessary for the proper contraction of the heart muscle. So while going vegan is a cool “trend”, it can be a dangerous one if calcium levels are not maintained.

Top Calcium Rich Foods:

Canned fish
Dark green veggies
Dairy products
Nuts (especially almonds)
Tofu

Potassium

Potassium is an electrolyte that helps the body maintain proper fluid levels, helps the heart to function properly, and regulates blood pressure. Low potassium levels can mean high or low blood pressure and an irregular heartbeat.

Top Potassium Rich Foods:

Bananas
Swiss chard
Spinach
Squash
Oily fish like salmon
Dried fruit
Avocados

Iodine

While this mineral is essential to the normal function of the thyroid gland and metabolism, many people never iodine a second thought. Low iodine levels can cause thyroid issues and if you are pregnant, they can impact your unborn baby’s health.

Top Iodine Rich Foods:

Cod fish
Shrimp
Poultry
Canned tuna
Seaweed (even dried seaweed)

Omega 3

Omega 3 is an essential fatty acid because the body does not make it. This means the only way to get it is from your diet. Omega 3 does so much for the body, it’s difficult to list it here, but just a few of the things that omega 3 does includes lowering bad cholesterol levels, lowering inflammation levels in the body, and increasing HDL (good) cholesterol levels. This is the one exception to the vitamin rule. If you don’t love fish, take a good quality supplement. Fish or krill oil supplements have been proven to be just as effective as eating fish, in some studies.

Top Omega 3 Rich Foods:

Canned sardines
Canned salmon
Fresh salmon
Fresh mackerel
Walnuts
Flaxseed oil
Anchovies

Selenium

This is a little known but powerful antioxidant that can help fight free radical damage in the body. Selenium is a mineral that is also vital to the immune function, thyroid, and reproductive systems. A deficiency in selenium can cause a feeling of being tired, no matter how much sleep you get, brain fog, infertility problems, and hair loss.

Top Selenium Rich Foods:

Brazil nuts (just one each day is sufficient)
Mushrooms
Tuna
Sardines
Red meat
Poultry
Seeds

Folate

Folate is one of the B vitamins. This one works in conjunction with vitamin B12 to help the body build and maintain healthy red blood cells as well as keep the immune system fully functional. Folate is also vital for pregnant women during their first three months of pregnancy to protect the baby from birth defects. Low levels of folate can cause anemia, which cause pale skin, diarrhea, an overly sensitive tongue, and persistent fatigue.

Top Folate Rich Foods:

Lentils and beans
Broccoli
Spinach
Asparagus
Romaine lettuce
Avocados

Vitamin D

You know this one! It’s often called “the sunshine vitamin” because our skin turns the rays of the sun into vitamin D. The sun is a trickster, though. Too much sun and you not only get burned, but you increase your risk of skin cancer. Too little, and you can experience weak bones and teeth, slow growth, and a poor immune system. Too much of anything is not a good thing and this includes both sunlight and sun screen. Try to get at least 30 minutes of sunlight most days in the winter and 15 minutes in the summer months. The body does not absorb vitamin D from supplements very well, but if that is your only recourse, then take them according to your doctor’s instructions.

Top Vitamin D Rich Foods:

Tuna
Mackerel
Salmon
Eggs
Milk
Mushrooms

Iron

Iron is essential to the body. It not only is necessary for red blood cell production but the metabolism of energy and the synthesis of hormones. You don’t wanna mess around with your hormones! Common symptoms of iron deficiency are shortness of breath, weakness, chest pains, frequent infections, dizziness, and headaches.

Top Iron Rich Foods:

Red meat
Liver
Dark green leafy veggies like kale
Dried fruit
Eggs
Pork
Beans
Seafood

Vitamin B12

This is a water soluble vitamin that is essential for brain and nerve function as well as for proper blood formation. Every single cell in your body needs B12 in order to work properly. Your body cannot make it, so you must get it from food or supplements. Common symptoms of a B12 deficiency are impaired brain function, brain fog, a pins and needles sensation in the feet and/or hands, and joint pain.

Top Vitamin B12 Rich Foods:

Whole Eggs
Clams
Oysters
Red meat
Milk

While it is possible that you could be deficient in all 10 of these nutrients, the chances are very slim. However, many people are deficient in at least one or two of the above nutrients. Children, the elderly, young women, and vegans are at the highest risk of having multiple deficiencies.

Focus on eating a real food, balanced diet that contains both plants and animals to avoid the problems caused by nutritional deficiencies.

Move Over Artifical Colors – There’s a New Hue in Town and It’s All Natural

June 18, 2016 by Tammy Robinson Leave a Comment

For once, there is some really great news in the food aisle. Things are returning to natural and it’s not a scam.

An increasing number of food companies are moving away from those chemical, synthetic food colorings and replacing them with natural plant based colors. This is due, in part, to an increased demand by consumers for natural coloring after a study in the Lancet, released in 2007, showed a definite link between artificial coloring and hyperactivity in young children.

Have you ever looked at some foods, such as Doritos or Lucky Charms, and been amazed by the sheer brightness (not to mention unnatural at times) of the coloring? Extremely bright orange Jacked Doritos, for example, get their coloring from Yellow 5 Lake, Yellow 6 Lake, Red 40, Blue 1, Yellow 6, and Red 40 Lake. Yep; nothing natural here.

While all of the food colorings listed above, and more, are considered to be safe by the FDA, consumers simply aren’t buying it and food companies are listening.

Many companies fear that if they wait too long, the FDA just might step in one day and demand that synthetic coloring be phased out. This means that food companies are now taking a precautionary and proactive stand. By acting now, they can take their time developing food colors that come from natural sources.

Why use synthetic colors to begin with, you might ask? The problem with food colors from plants is that colors are not only more difficult to control (not every blueberry will produce the exact same hue) but there is also the fact that food colors are notorious for becoming unstable; which means that they can fade quickly or turn from a pretty yellow to a disgusting shade of baby poop brown in a few days or a few weeks.

Kraft announced in April of 2015 that their famous macaroni and cheese dinners will be free of synthetic colors by the end of 2016. Panera Bread also pledged to forgo all artificial colors by the end of 2016, as did General Mills. Even Nestle jumped on the bandwagon and announced that all chocolate candy products would contain only natural coloring by the end of 2016.

Companies that make coloring for the big food corporations have been experimenting with different food sources in an attempt to come up with colors that will be more stable, yet still give food a colorful appeal.

One company, colorMaker, based in Anaheim, California, has been using foods such as red cabbage, beets, grapes, even purple carrots to extract the colors they sell. The company states that you can find their natural color blends in everything from ice cream to candy, pasta to cereal.

Another company, Kalsec, has a patent for a system called Durabrite, which makes natural colors more stable against oxygen, heat, and light. They are the world’s biggest purchaser of carrots from growers across America. Kalsec states that their products are found in snack chips, cereals, and margarine.

From Kalsec’s yellow orange, we move around the spectrum to red, pink, and purple. San Joaquin Valley Concentrates makes these colors from Rubired grapes, purple sweet potatoes, and purple carrots, all grown in and around Fresno, California. The company says that they not only sell the colors that come from these natural foods, but they also extract and sell the anthocyanins, which are healthy antioxidants. You have probably seen foods or drinks that boast “added antioxidants” and wondered how they did that. Now you know.

San Joaquin Valley Concentrates says that Rubired grapes are currently grown only in the San Joaquin Valley and they are one of the preferred coloring agents because, unlike other food colorings, Rubired grapes are much more stable. You have probably already been exposed to this grape’s red color in candy, frozen fruit bars, and many types of beverages.

Would you be willing to pay a bit more for foods that contain natural colors, like the ones mentioned above? Do artificial colors turn you off? Do you avoid foods that contain synthetic coloring?

We would love to hear your opinion on this subject.

Life Hacks to do on Sunday to Eat Healthy All Week!

May 26, 2016 by Tammy Robinson Leave a Comment

While everyone wants to eat healthy during the week, most of us find it too time consuming and difficult after a hard day’s work. So we opt for the drive thru or hit up on whatever is in the kitchen, like cereal or frozen dinners.

The trick to eating healthy all week, without spending hours in the kitchen or shopping three times a week, is to simply spend a little time on Sunday prepping food for the rest of the week. You can stock your freezer and fridge with food that takes only minutes to prepare! Not only will you be eating healthy, you will be saving tons of money!

We are going to share a few of our life hacks for eating healthy all week so keep reading!

Snack Jars

Everyone loves a snack, but munching on a carrot just doesn’t do the trick sometimes. Make your own “to go” snacks ahead of time. Get out some small jars that have lids. Fill them about half way with hummus or yogurt, then cut up some finger sized veggies, such as carrots, celery, even sugar peas! Put the lids on and when you head out the door in the morning, grab one of those puppies for some delicious snacking later on.

Bag O’ Crunch

Another terrific alternative is to put some berries, such as blackberries or blueberries, in a baggie with a handful of nuts. A half a cup of berries and one handful of nuts should make a terrific snack that you can take anywhere!

The Magical Fruit

Yes, we mean beans! Don’t buy canned beans, cook them yourself on a Sunday afternoon or overnight on Saturday in your crock pot! Beans keep well in the fridge and can be used in just about anything, including wraps, burritos, soup, salads, or mixed in a bowl with some veggies or quinoa.

Egg Time

If you love eggs, but rarely have time to make them in the morning, boil a dozen (or half dozen, depending on your love for them and the size of your family) on Sunday. Eggs are super versatile and full of protein! Slice them in your salad, eat them just as they are (with a little salt) as a snack, make sandwiches, and so much more! Just be sure that you mark them or put them in a different container so you don’t get them confused with your raw eggs.

Veggie Heaven

The problem most people have when it comes to veggies is the time it takes to prep them. So while your beans are cooking, why not wash, chop, and prepare your veggies? Put each one in a separate container with a tight fitting lid and you should have enough to last at least 5 days. Of course, if even the thought of all that cleaning and chopping sounds like too much work, you can always buy a veggie party tray at your supermarket and keep it for yourself!

Chicken Lickin’

For versatility, you cannot beat chicken. You can buy a whole one already roasted, or roast your own in a matter of hours. Chicken can be used hot or cold, in salads, sandwiches, as a side dish for your veggies, you name it. Save the bones and you can also make up a pot of chicken and vegetable soup next week! You can freeze some of the meat for next week, not to mention that if you make soup, it also freezes like a dream! Double time saving tip: Cook some vegetables with the chicken and kill two birds (so to speak) with one stone!

Quick and Healthy Breakfast To Go

Breakfast doesn’t get much easier than this. Beat a few eggs in a bowl. Add some chopped up vegetables of your choice (try corn, peas, diced carrots, or even potatoes), pour into muffin tins and bake at 375 degrees for about 18 to 20 minutes. If you aren’t using silicone tins, you should spray them with a non-stick vegetable spray. These keep for a week in the refrigerator or you can freeze them. Eat them cold or pop them in the microwave for a minute or two and you have a breakfast you can eat on the train.

More Veggies

Eating healthy means lots of veggies. By cooking them ahead of time, all you have to do is reheat and you can have a meal, literally, in minutes. Cut up your favorite veggies, such as broccoli, cherry tomatoes (those can be whole or cut in half), zucchini, asparagus, and/or cauliflower. Put them in a large bowl and drizzle with a bit of olive oil, salt, and pepper. Put the veggies on a cookie sheet and bake at 425 degrees for about 40 minutes. Stir them around every 15 minutes or so. Once they cool, put them in a big plastic container with a lid and you can serve yourself all week long.

Rice and Quinoa

Another terrific and healthy staple is rice and/or quinoa. Cook up a big batch of either (or both) and you can, literally, make hundreds of dishes with them. Think fried rice, salads, side dishes to your roast chicken, you name it, these two can handle it.

Mason Jar Salads

For those of us who should (or want to) eat a salad for lunch, but don’t want to spend $8 to $10 bucks so we buy a burger for a buck, this is for you! Get out those Mason jars and get ready to mix up a lunch time salad you can take to work any day for less than a dollar.

Put your dressing of choice on the bottom of the jar. This will prevent your salad from becoming mushy. Start with ¼ of a cup. You can always adjust your next salads with a bit more or a bit less, depending on your taste. Now add heavy ingredients, such as beans, onions, radishes, cucumbers, anything that won’t get soggy sitting in the dressing. Next, add your greens such as kale, spinach, chard, romaine, etc. Now add accent items, such as nuts, croutons, or raisins. On top, add a little nice touch, such as an edible flower or a few slices of cheese or egg.

That’s it! Put the lid on it, and you are good to go! Keep these refrigerated and they should last 5 to 7 days. Pour the salad out into a bowl and there you have it! There really are no hard and fast rules for these, so use whatever ingredients come to mind.

Eating healthy isn’t hard with a little planning. Do you have any tips or tricks that you like to use to eat healthy during the week? We would love to hear your ideas!