Debunking 5 Common Myths About Organic Skincare Products

Consumers nowadays are more aware of products they are using for their skin. Not many are happy to use products that claim of being ‘organic’ or ‘natural,’ they often think of it as a market gimmick and not sure about their efficiency. 

Talking about this and more, Jagvir Singh, Founder and President, Refresh Botanicals shares five common misconceptions about organic skincare that will make you rethink your regimen: 

Myth 1: Homemade Organic Face Masks and Lotions Work the Same as Organic Products

You may believe that whipping up a yogurt and honey smoothie in your blender and using it as a face mask will benefit your skin as would purchasing an organic face mask. However, often skincare brands extract organic molecules from organic, whole plant ingredients.

While we’re all up for a DIY face treatment once in a while, the ingredients you find in your kitchen can’t really compare to the active ingredients found in organic skincare products. These special ingredients are usually extracted at the molecular level leaving, behind the most active and potent part for your skincare.

Myth 2: Organic Products are Ineffective

Many people are afraid of change and stick to a product that they are familiar with and have used for years. Unfortunately, many drugstore products have been diluted, watered down, and filled with an abundance of chemical preservatives to extend the lifespan. This means that while the product may offer quick results, you shouldn’t hold your breath waiting to see any real long-term benefits for the health of your skin.

Organic products, on the other hand, are jam-packed with vital nutrients, antioxidants, vitamins, and minerals at high concentrations that truly feed your skin with the love that it needs. You’ll instantly get that “glow” that is often achieved with your latest smartphone filter except for this time it’s real! Radiant, hydrated, and clear skin. After just a few uses, your friends will be asking what you have been doing differently. Think of yourself as an ambassador of the earth share your secret: The use of organic skincare products has an everlasting effect on your skin health (and even the planet).

Myth 3: Organic Products Need Preservatives to last longer

Highly organic products often require premium packaging that is equipped with airless pumps. This prevents the highly organic plant material from oxidizing thus spoiling. When looking for organic skincare, look for airless pumps – meaning that the product is being pumped through literally being pushed out of the container.

Myth 4: Eating Healthy is Enough For Great Skin

There is no argument about the benefits of eating clean, antioxidant-rich foods and drinking tons of water. However, a healthy diet alone is not necessarily enough for great skin. While everything you eat does have an impact on your skin, food cannot cleanse away impurities and environmental toxins the way a good face wash can, or provide a protective barrier on the skin the way a moisturizer can. For truly beautiful skin, be sure to eat healthily, exercise regularly, and practice safe organic skincare. Organic skincare products should accompany a healthy lifestyle for a more youthful and fresher complexion.

Myth 5: All ‘Natural Types’ of Skincare are Created Equal

There is a thin line between “organic” versus “natural” products. Note that we use the word natural here, and not organic. While many products may claim to be “all-natural” on their labels, it doesn’t mean that their ingredients are in fact “organic”. Natural products often contain natural ingredients but may contain pesticides and other harmful chemicals.

For a skincare brand to be able to wear the claim of “organic”, ingredient suppliers have to undergo a rigorous process where they are monitored for many years to ensure that their farming methods are free of pesticides, herbicides, and chemicals. Additionally, skincare brands must ensure that their manufacturers follow stringent practices to ensure there is no cross-contamination of organic and inorganic materials.

In today’s time awareness about chemical-laden products is gaining momentum gradually, which is highlighting the importance of natural organic skincare products. This increased awareness is making more and more people switch to organic products. While more people are making the transition, more become mindful about the use of chemicals in regular everyday products and are adapting to the natural organic skincare regime.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.     

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https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
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These Foods May Be Damaging Your Brain

We’ve heard about foods that damage our heart, liver, and digestive system, but what about those that damage the most important organ in our body – the brain? It’s more than likely that you’ve felt tired or groggy after eating lunch – most likely because you ate something that affected your brain in some manner. In that case, which foods should you be avoiding in order to keep your mind sharp, and which can you have in moderation?

1. Sugar

It is common knowledge that large quantities of sugar are bad for you, but consuming it for a prolonged period of time may lead to neurological problems. High levels of sugar will affect your ability to learn and retain information, as well as reduce your brain’s elasticity. High blood sugar levels inhibit the breakdown of insulin by the brain, leading to a reduction in mental and cognitive processes.
Recommended daily dosage: Women – 6 teaspoons of sugar, Men – 10 teaspoons of sugar.

2. Salt

Salt is known to cause problems with blood pressure, heart rate, digestive system, and even respiratory issues. The brain uses the same cardiovascular system as these other organs, and so will be similarly damaged. Salt is essential for the body’s functions, but it is highly important not to overdo it.

Recommended daily dosage: A teaspoon of salt is the maximum recommended daily intake. For people over 50, those with diabetes or chronic kidney issues, the amount drops to half a teaspoon.

3. Junk Food

There’s a reason it’s called junk food. Studies have shown that junk food can become addictive for some people. The main reason is that junk food raises the levels of dopamine in the brain (the chemical responsible for joy and satisfaction), and quitting junk food causes actual withdrawal symptoms, as well as anxiety and even depression. In increased consumption levels, it may lead to memory loss, and in rare cases, it can even cause Alzheimer’s.

Recommended daily dosage: It’s OK to indulge in these foods once in a while, but experts recommend that people should avoid consuming more than 500 calories in a meal. The problem is that most fast food meals contain 800 calories or more on average. Thanks to new laws, restaurants now have to display the caloric value of served food, allowing you to make sure you get the number of calories your body truly needs.

4. Fried Food

Some oils, such as sunflower oil and flaxseed oil, release a substance known as aldehyde. At the lowest heat level, Aldehyde is known to damage neurological brain functions. Furthermore, fried food can become addictive, similarly to junk food. Finally, a 2008 study found a correlation between the consumption of fried fish and sub-clinical disturbances in the brain, as seen in an MRI scan.

Recommended oils for frying: While you should avoid fried food in general, if you do decide to prepare some, avoid harmful oils like sunflower and flaxseed oils. Stick with healthier options such as red palm oil and avocado oil.

5. Artificial Sweeteners

Aspartame is one of the most common artificial sweeteners in use nowadays, but many researchers advise to avoid it, as it may be responsible for increasing the risk of developing brain cancer. If that’s not enough, artificial sweeteners lower the energy levels in the brain, and regular consumption actively slows down brain functions. These artificial sweeteners can also be found in toothpaste, processed foods, mouthwash, and even chewable vitamins.

Recommended daily dosage: The maximum amount of sweetener, containing saccharin, an adult should consume daily is 8 sachets, which is equal to 2 cans of soft drink. As for aspartame – the maximum is higher, standing at 32 sachets, or 8 cans of soft drink.

6. Trans Fats

A study on the effects of nutrition on elderly people who do not suffer from dementia found that consumption of trans fats is linked to shrinkage of the brain, and researchers are inclined to believe that trans fats may affect the brain in a similar way to Alzheimer’s. Recently, the American FDA announced that trans fats will become illegal in the United States in the near future.

Recommended daily dosage: Experts warn about letting trans fats take up as much as 5-6%  out of our total daily calorie intake. This means that if you eat around 2,000 calories a day, your trans fat intake rate should be a maximum of 0.45oz (13g). However, with recent information surfacing, it might be wise to decrease even that amount.

7. Tofu

Dear vegans and vegetarians, even though tofu is considered to be a good substitute for meat, it may cause neurological issues. Researchers from Oxford University found that people between the ages of 52 and 98 who consumed large quantities of tofu were more likely to suffer from memory loss and dementia.
Recommended daily dosage: It is recommended that you do not consume more than two cups of tofu per day.

8. Preservatives and Processed Food
Preservatives, additives, food coloring and flavoring can all be found in processed and preserved foods. All of these chemicals affect our brain functions and behavior. Additionally, ingesting large quantities of these chemicals will slowly damage brain cells, causing brain shrinkage.

Recommended daily dosage: It’s hard to determine what the recommended quantities of these chemicals are, as it is always better to eat fresh foods instead. Try to avoid eating canned vegetables and fruits, as well as processed foods.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.     
https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement 

These Foods May Be Damaging Your Brain

We’ve heard about foods that damage our heart, liver, and digestive system, but what about those that damage the most important organ in our body – the brain? It’s more than likely that you’ve felt tired or groggy after eating lunch – most likely because you ate something that affected your brain in some manner. In that case, which foods should you be avoiding in order to keep your mind sharp, and which can you have in moderation?

1. Sugar
It is common knowledge that large quantities of sugar are bad for you, but consuming it for a prolonged period of time may lead to neurological problems. High levels of sugar will affect your ability to learn and retain information, as well as reduce your brain’s elasticity. High blood sugar levels inhibit the breakdown of insulin by the brain, leading to a reduction in mental and cognitive processes.
Recommended daily dosage: Women – 6 teaspoons of sugar, Men – 10 teaspoons of sugar.

2. Salt
Salt is known to cause problems with blood pressure, heart rate, the digestive system, and even respiratory issues. The brain uses the same cardiovascular system as these other organs, and so will be similarly damaged. Salt is essential for the body’s functions, but it is highly important not to overdo it.
Recommended daily dosage: A teaspoon of salt is the maximum recommended daily intake. For people over 50, those with diabetes or chronic kidney issues, the amount drops to half a teaspoon.

3. Junk Food
There’s a reason it’s called junk food. Studies have shown that junk food can become addictive for some people. The main reason is that junk food raises the levels of dopamine in the brain (the chemical responsible for joy and satisfaction), and quitting junk food causes actual withdrawal symptoms, as well as anxiety and even depression. In increased consumption levels, it may lead to memory loss, and in rare cases, it can even cause Alzheimer’s.
Recommended daily dosage: It’s OK to indulge in these foods once in a while, but experts recommend that people should avoid consuming more than 500 calories in a meal. The problem is that most fast food meals contain 800 calories or more on average. Thanks to new laws, restaurants now have to display the caloric value of served food, allowing you to make sure you get the number of calories your body truly needs.

4. Fried Food

Some oils, such as sunflower oil and flaxseed oil, release a substance known as aldehyde. At the lowest heat level, Aldehyde is known to damage neurological brain functions. Furthermore, fried food can become addictive, similarly to junk food. Finally, a 2008 study found a correlation between the consumption of fried fish and sub-clinical disturbances in the brain, as seen in an MRI scan.
Recommended oils for frying: While you should avoid fried food in general, if you do decide to prepare some, avoid harmful oils like sunflower and flaxseed oils. Stick with healthier options such as red palm oil and avocado oil.

5. Artificial Sweeteners
Aspartame is one of the most common artificial sweeteners in use nowadays, but many researchers advise to avoid it, as it may be responsible for increasing the risk of developing brain cancer. If that’s not enough, artificial sweeteners lower the energy levels in the brain, and regular consumption actively slows down brain functions. These artificial sweeteners can also be found in toothpaste, processed foods, mouthwash, and even chewable vitamins.
Recommended daily dosage: The maximum amount of sweetener, containing saccharin, an adult should consume daily is 8 sachets, which is equal to 2 cans of soft drink. As for aspartame – the maximum is higher, standing at 32 sachets, or 8 cans of soft drink.

6. Trans Fats
A study on the effects of nutrition on elderly people who do not suffer from dementia found that consumption of trans fats is linked to shrinkage of the brain, and researchers are inclined to believe that trans fats may affect the brain in a similar way to Alzheimer’s. Recently, the American FDA announced that trans fats will become illegal in the United States in the near future.
Recommended daily dosage: Experts warn about letting trans fats take up as much as 5-6%  out of our total daily calorie intake. This means that if you eat around 2,000 calories a day, your trans fat intake rate should be a maximum of 0.45oz (13g). However, with recent information surfacing, it might be wise to decrease even that amount.

7. Tofu

Dear vegans and vegetarians, even though tofu is considered to be a good substitute for meat, it may cause neurological issues. Researchers from Oxford University found that people between the ages of 52 and 98 who consumed large quantities of tofu were more likely to suffer from memory loss and dementia.
Recommended daily dosage: It is recommended that you do not consume more than two cups of tofu per day.

8. Preservatives and Processed Food
Preservatives, additives, food coloring and flavoring can all be found in processed and preserved foods. All of these chemicals affect our brain functions and behavior. Additionally, ingesting large quantities of these chemicals will slowly damage brain cells, causing brain shrinkage.
Recommended daily dosage: It’s hard to determine what the recommended quantities of these chemicals are, as it is always better to eat fresh foods instead. Try to avoid eating canned vegetables and fruits, as well as processed foods.

this is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.     
https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement         

I Don’t Smoke or Drink, I Eat Well & Exercise. How Did I Still Get Cancer? An Oncologist Answers.

An oncologist and head and neck surgeon, writes about the debate on food safety in India and how it is related to cancer.
A 45-year-old man presented himself to an oncologist with the typical symptoms of stomach cancer. His worst fears came true, the biopsy reports showed positive results.

He led an extremely healthy lifestyle; exercised regularly, maintained a balanced diet and did not have any addictions. Yet, cancer had managed to conquer his system. The distraught man asked the doctor, “Why me?” The visibly uncomfortable doctor was speechless.

A lot of their patients may have maintained a healthy lifestyle and yet, end up succumbing to cancer. It may not be just tobacco; we have tons of other carcinogens, which have unfortunately entered our diet chart.

Some of the reports on food exports from India show we rank among the top in agri-food rejects as per the UNIDO reports. The key reasons for rejects implicated in the reports were – mycotoxins, microbial contamination, veterinary drug residues, heavy metals, unauthorised food additives, product composition and pesticide residues.

Ever wondered if this was the quality for exports, what could be the standards of internal consumption for us Indians? The Maggi trial that India witnessed recently opened the much-needed debate on food safety, exposing just the tip of the iceberg.

Let’s reflect on a few aspects of such safety issues. Why do we stand where we stand today?

Current status of food quality

“Diet and nutrition are two different aspects of food.” Is the current state of food quality in India a matter of implausible conjecture or a reality yet to dawn in the Indian mindset? Pesticides, preservatives and wasted calories seem to be the trends of the new Indian recipes.

Pesticides:

Recently a patient of mine walked into my outpatient clinic for a follow up visit. He brought with him a basket of fresh fruits as a token of his gratitude. While he handed it to me, he exclaimed, “Doc, these are not the regular ones which I keep for sale, these are ones grow for my own consumption.”

The larger question – is our farmer well educated about balancing the quantity of pesticides to be used for safe and optimal yield; or does he believe that more is better! (Dilution and mixing of pesticides in regulated quantity is key.)

A growing concern among consumers is the question – do we have too much pesticides in our food? Are these really harmful? Is there a way to prevent this?

I have heard that often export rejects from various countries look at India as a potential market — be it tyres, automobiles or food products. Thanks to poor consumer awareness and implicit trust of the consumer in the manufacturer to abide by ethical practices. This is further compounded by extremely poor vigilance and enforcement by government agencies.

The Endosulfan Tragedy in Kerala has killed over 4,000 people and many have been affected since the 1970’s. Endosulfan is an internationally banned insecticide that was earlier used in cashew plantations to increase the product yield.

The progeny of many of the survivors still suffer from conditions like macrocephaly, intellectual disabilities and cancer. Despite the ban made by UN, Endosulfan is still being used in India. Recent reports in media highlighted traces of endosulfan found in several vegetables. Personal interactions with farmers confirm their use of these banned pesticides owing to a quick, sustained and stable yield.

Yes, pesticide residues in food are a growing concern. It is, however, vital to consume healthy and nutritious food after washing them thoroughly. Avoiding fruits and vegetables in fear of residue pesticides would be more harmful that the consumption of minimal residues themselves in causing cancer. Organic foods from reported and accredited farms may be the way forward and needs encouragement from the agriculture department. Educational programmes for farmers from NGO’s and departments would pave the way in foundation of food safety in farms.

Insecticide act of India 1968 is awaiting amendments. The amended act awaits clearance from the law makers.

Preservatives:

Traditionally, preservatives were introduced into food products for keeping them safe and edible for long periods. Salt, sugar and vegetable oil are classical examples, which preserve food and provide the body with nutrition when consumed at required amounts (class 1 preservatives).

As technology and research has advanced, we have moved to synthetic preservatives which help store and protect food from spoilage for extremely long periods (class 2 preservatives). While they may protect the food, they’re definitely harming us. Studies suggest that synthetic food preservatives like Sodium benzoate and Sodium nitrite can cause hyper reactivity in children and have been linked to gastric cancer as well. These preservatives are commonly found in cold drinks, processed meat, canned food and most importantly, ready-to-make food products.

Adulterants:

Food colourants are another group of chemicals quintessentially placed in the “cancer causing family.” Natural food colourants like pure beet/ pomegranate juice, carrot juice, spinach powder, parsley juice, turmeric powder, blueberry juice and cocoa powder can be used at home and in industries. Their shelf life may be low but they add nutritive value to the food product as well.
Red 40, Blue 1 and Yellow 5 are common synthetic food colourants used in industries even though they have been proven to cause long-term health problems. Indeed the spinach gravy you may be having may be onion based gravy with green colourant.

Adulterants range from chalk powder (common in milk), saw dust (found in chili powder), non-permitted dyes (common in turmeric powder) to coal tar (found in tea powder). Vegetables like green chilies and green peas are coated with malachite green (highly carcinogenic and are used as dyes to study bacteria) to enhance the colour and fruits like apples are coated with wax give them a glossy finish.

Hygiene:

Street food is a delicacy for the Indian palate. Microorganisms are responsible for more deaths than cancer every year. Typhoid fever, botulism, amoebiasis, etc. are common food and waterborne infections. An unhygienic condition maintained by street vendors and eateries is a key factor behind the spread of these infections. Vehicular emission, carbon dioxide and air pollutants from the roads are also absorbed by these food items. The basic practice of washing one’s hands before touching any food ingredient is unspoken of. H. Pylori is a growing cause of gastric cancers. Can this be a cause of increasing contamination and adulteration?

Degreening Agents:

As our storage methods are not effective enough, fruits and vegetables cannot be stored for a long time. They are harvested when they are raw and treated with de-greening ripening agents like calcium carbide and ethylene. They make the fruits colourful and appealing to the customer. By consuming these fruits, the consumer has unknowingly reduced his/ her life expectancy.

Looking into the current scenario of food safety makes us wonder – how have we reached here and where are we heading?

Today’s times would be rightly called “instant, unlimited and more” era. Man is in search of instant – coffee, pizza, burger, food and even success instantly. Unlimited food seems to be the most attractive and sought after option to make a dining choice. The more the better is our current attitude. It would not be surprising to witness buy 1 and get 3 free at the current pace and times.

The implicit trust placed by the Indian consumer on manufacturer advertisement and tall claims is appreciable. However, the food industry is rapidly and exponentially growing. We hope to have food that is given instantly, lasts as long as possible and in sufficient quality that satiates the palate. The industry, in an attempt to satisfy the customer, would need to resort to best methods to prolong life, improve revenues and combat competition simultaneously. Would all of these steps be feasible without compromising food safety? Is it not time for the manufacturers to reinstate this trust in the consumer and lay ethical guidelines to protect the consumer?

Food standard and safety act of India is a comprehensive act. The paradox is the regulation and implementation of this act. These bodies have largely remained to provide and regulate license. We have hardly come across brands being suspended owing to poor quality compliance. Would it not be ideal to have monthly checks of 100 random food products, selected from random shops in random areas and scrutinised for food safety? Is it not time for us to amend and strongly enforce Insecticide act of India 1968 to protect our future generations and secure food safety standards?

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.                                    PS- THOSE INTERESTED IN RECIPES ARE FREE TO  VIEW MY BLOG-                                                                                           https://gseasyrecipes.blogspot.com/    

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