Cancer Free Your Health and Home

October is breast cancer awareness month and I feel this is a great time to give out some helpful tips on how to decrease your chances of getting breast cancer. Prevention is key.

1. Choose Organic When Possible- By choosing organically grown veggies and organically raised animal products whenever possible, you limit your amount of exposure to dangerous pesticides and hormones.

2. Rethink your Teflon- Consider using cast-iron or any non-stick cookware such as ceramic titanium or porcelain enameled cast iron that do not contain the chemical PTFE found in most non-stick products that emit carcinogens when heated.

3. No canned goods- The lining used inside canned food products are extremely high in Bisphenol A (BPA) a commonly used toxin used in the manufacture of cans, plastics and resins.

4. Choose wise when it comes to cleaners- Toxic cleaning products in your home drastically increase your cancer risk especially breast cancer risk for females who tend to use them most often. Women have been shown to absorb as much as five pounds of toxins through the skin each year. Try natural cleanser: vinegar, baking soda, & thyme oil.

5. Be careful with the beauty- If you use makeup on a daily basis, you could be absorbing several pounds of harmful chemicals through your skin each year. Most ingredients used in makeup, lotions and other personal care items are not tested and almost 1,000 common additives are know toxins.

The bottom line is to be careful of what you use inside and outside your body. Watch your environment by making sure that it's not only toxic free but stress free. Buy organic whenever possible! By keeping these toxins at bay you could possibly changed your dynamic to living cancer free. Always consult your license healthcare provider for annual check-ups which is your pro-active way to staying healthy.

Pampering4life Healthy Cooking: Homemade Lentil Soup

Ingredients

1 onion, chopped

¼ cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes organic preferred

2 cups dry lentils

8 cups water

½ cup spinach, rinsed and thinly sliced

2 tablespoons vinegar

Sea salt to taste

Ground black pepper to taste

 

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.