The Most Affordable Way to Remove Fluoride from Tap Water

The dangers of drinking water that contains high levels of fluoride are well known. Some of the known side effects of drinking water that contains fluoride are dental fluorosis, reduced intelligence in children and adamaged nervous system.

Buying a water purification system that removes fluoride can get really pricey. A lot of us are stuck with dangerous fluoride in our water. The majority of people get those mini-water filters which don’t remove fluoride. But here is a secret (which a lot of people do not know about) – you can remove fluoride naturally with just one ingredient – TULSI PLANT (find it here)  It’s the most affordable way known to us!

The Most Affordable Way to Remove Fluoride from Tap Water

This incredible ground breaking discovery was done by researchers from Rajasthan University. Though we do have means available to us to remove fluoride from water with fancy purification systems, not all of us can buy them. However, this natural method is not only cheap, it’s safe and effective. What researched did is they soaked 75 mg of Holy Basil leaves in 100ml of water that contained over 7.4 parts per million of fluoride. After soaking the leaves in the water for 8 hours, they discovered that the fluoride was reduced to only  1.1 parts per million. In fact, the world health organization acknowledges that the safe level of fluoride in drinking water is between 0.5 to 1 parts per million.

What’s the Tulsi Plant?

Tulsi has been used for centuries in Ayurveda medicine as one of the main medicinal plants that possesses great healing powers.  Both leaves and stems of the plant are used in medicine. The Tulsi plant is one of the most sacred, most reverent herbs in India. The Tulsi plant contains oleanolic acid, carvacol, linalool, ursolic acid, rosmarinic acid, eugenol,  and other active compounds that have been proven to exhibit unbelievable health benefits. The Tulsi plant also possesses powerful antioxidant and anti-inflammatory properties. It’s also exhibits analgesic, antiseptic, aphrodisiac, antibacterial and antifungal properties. It’s used as a traditional Ayurvedic remedy for fevers, bronchitis, coughs, colds, malaria, cures rheumatism, arthritis, diabetes, relieves spasms, and even used as an insect repellant.

http://complete-health-and-happiness.com/affordable-way-remove-fluoride-tap-water/

The Cold Truth About Rice… Brown vs White (Ayurveda)

BY JULIE BERNIER

Poor white rice has a bad rap in the US.  So much of the world depends on it as a core part of their diet, but somehow it’s been rumored as unhealthy with a stigma of little nutritional value and a cause of weight gain.  Ayurveda (ancient India’s timeless science of life) believes otherwise.

There are a few foods that Ayurveda has established as good for everyone, year round, and rice is number one on the list. No matter what your prakriti (constitution, as everyone is unique) and no matter what season, rice holds a place in the diet.

However, there’s a time for white rice, and a time for brown. Ayurveda doesn’t judge rice simply on its fiber content and calorie count as a Western perspective might, but takes into account who’s eating it, when they’re eating it, and what happens to the rice throughout digestion.

WHITE AND BROWN

White and brown are obviously quite different. A grain of brown rice is encapsulated by the bran. This outer shell is full of fiber, B vitamins, and trace minerals. When the bran is removed through milling the rice is white. White rice inevitably has less fiber than brown, but it still has nutritional value and provides protein and energy. And since its outer shell has been removed it is much easier to digest.

For this reason white rice is recommended when digestive ability is low. According to Ayurveda this naturally occurs in the summer and warm months. At this time of year our agni, or digestive fire, is at its weakest. We should adjust our diets accordingly, choosing lighter foods that are easy to digest.  This makes white rice a better choice than brown in the summer.

Since brown rice is somewhat heavy to digest it is best consumed in the cooler and winter months.  This is when agni is at its strongest. The digestive system can handle heavier foods like brown rice better than it can in summer. No matter what time of year, brown rice can also be soaked for a couple of hours before cooking to help with digestibility.

Ayurveda takes into account not only the season but also the individual. For those who always have very good digestion and a strong agni, brown rice is generally a good choice. For those with more sensitive digestion and weaker agni, white rice is the way to go.

HOW TO PREPARE YOUR RICE?

There’s one more factor to consider- how the rice was processed. Instant, precooked, and regular old white rice, which is often coated with glucose and oil, have little nutritional value. As for all foods, organic and minimally processed are always better. Aromatic, nutty flavored white and brown basmati rices are considered in Ayurveda as the best.

Minimally processed white rice doesn’t deserve its bad reputation. It’s all about who’s eating it and when. The general rule is to go for white rice in the warmer months and brown rice in the cooler. If you’re one of those people who could practically digest rocks then yes, take advantage of brown rice’s nutritive value year round. If digestion is a little slower, go with white. As the rest of the world already knows, there’s definitely a place for rice in the diet.

http://www.realfarmacy.com/cold-truth-rice-brown-vs-white-ayurveda/