A Very Healthy Vinegar

Here are 10 reasons why you might want to incorporate apple cider vinegar into your diet. My favorite use for ACV is in homemade salad dressings. It’s actually the only vinegar I keep in the house these days. Are you a fan?


Natural Therapy for Common Health Concerns

My father-in-law sent me this article from Yahoo Health this morning and I think it’s really worth sharing — Natural Alternatives to the Top 5 Most Prescribed Drug. It talks about some highly effective natural treatments for the following ailments:

  1. Pain
  2. High Cholesterol
  3. High Blood Pressure
  4. Hypothyroidism
  5. Acid Reflux

{Slippery Elm lozenges* like these from Thayers are often used to calm a sore throat, but can also help soothe acid reflux and indigestion}

Read the full article here:  Natural Alternatives to the Top 5 Most Prescribed Drugs


*As with all natural remedies, always check with your doctor first if you are pregnant/nursing.

Yo-Yo Diets

Need a really good reason not to yo-yo diet? When body weight goes up and down, it loosens the elasticity of skin and makes it sag! Not to mention that some studies suggest that extreme ups and downs in your weight may increase the risk for certain health problems like high blood pressure, high cholesterol, and gallbladder disease. So for the sake of internal and external well-being, make sure you stick to a healthy diet and regular exercise (nothing extreme) if you’re trying to lose weight, as well as to maintain a healthy weight!


Spinach & Beet’s Cousin – Swiss Chard

Nutrition Information for Swiss chard (1 cup cooked):

  • Fiber: 3.7 grams
  • Magnesium: 150 mg
  • Vitamin C: 31.5 mg
  • Vitamin E: 3.31 mg
  • Vitamin K: 572.8 mcg

In addition, Swiss chard contains beta-carotene, lutein and zeaxanthin, which help maintain eye health and reduce the risk of cataracts. Chard also contains B6 and potassium, which may reduce the risk of heat disease and high blood pressure.

You can find three types of chard in stores and farmers’ markets: Rainbow (colorful stalks), Fordhook Giant (crinkly leaves and thick, white stalks), and Ruby Red/Rhubarb (thin, red stalks and slightly stronger taste).

Both the leaves and stalks of chard are edible. Personally, I love swiss chard sauteed with a little olive oil and garlic with a dash of sea salt and fresh ground black pepper. It’s so delicious (and healthy)!