Monthly Archives: February 2015

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should you get a tanDid you know that when you are under UV rays, you are causing DNA damage?  Tanning is the body’s defense against UV rays.  When you tan, your body is changing your melanin (skin pigment) in order to protect you.

I used to be told that if I just got a base-tan then I wouldn’t burn.  While being forced to get the base-tan, I kept burning.  Research now shows, “It’s clear that a tan induced by UV exposure plays a mini- mal role in protection against sunburn.”

New research even shows that the damage from the UV rays continue up to four hours after you leave the sun!

The part that isn’t as realized as skin cancer; the more tan you are, the longer you need to be in the sun to get the correct amount of vitamin D.  Fairer skinned people don’t need to be in the sun very long to get enough exposure to produce vitamin D.  If you go on vacation and your goal is to tan, you’re going to need to spend even more time in the sun when you get back home to get the same amount of vitamin D.  If you don’t you’ll become slightly vitamin D deficient.

I used to be ashamed of my pale skin.  Now, I prefer being pale.  Tanned does not always mean ‘healthy glow’.  Appearances don’t show what’s really going on.

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Butter or Margarine

When I was in 7th grade, my home eco teacher asked us what the difference was between butter and margarine.  Honestly, I didn’t know at the time.  My family used margarine and called it butter (as sadly a lot of people do).  The teacher ended up saying margarine is healthier because it had fewer calories and less fat.  Seriously.  This is one of the issues with teaching children about health.

People still want to ‘teach’ counting calories and limiting fat (even if it was proven false) instead of teaching about real food and listening to your body.  People are too concerned with eating the ‘wrong’ food, told to us by the media and government, that they turn to chemical laden food products to ‘save them’ from these ‘wrong’ foods.  There are still fights over this.

Compare the labels of margarine and butter…

Margarine Ingredients:  Water, Vegetable Oil Blend (Soybean Oil, Palm Oil, Palm Kernel Oil), Tricalcium Phosphate, Salt, Whey (Milk), Mono and Diglycerides, Lactic Acid, Polyglycerol Esters of Fatty Acids, (Potassium Sorbate, Calcium Disodium EDTA) Used to Protect Quality, Soy Lecithin, Xanthan Gum, Vitamin E Acetate, Vitamin A Palmitate, Beta Carotene (Color), Natural and Artificial Flavor, Cholecalciferol (Vitamin D3)

country crock margarine ingredients

Butter Ingredients: Cultured pasteurized cream

kerrygold butter ingredients

Yes, butter does have more fat and calories, but is also more satiating and is a real food.  You can make butter in your own home by using heavy whipping cream (avoid carrageenan if you go this route).  To make margarine, you need a lab and multiple ingredients, as shown with all the links in the margarine ingredient section.

Trans fats are created by a process that uses hydrogen to turn liquid oils (usually cheap ones – corn and soy, e.g., that are already rancid) into a solid.  Yet the people that live in fear of natural saturated fats because of heart issues are actually causing more damage than they realize.

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USDA Revamp on Fats and Cholesterol

The government is starting to make a change in a better direction.  Though, it still isn’t fully accurate. Natural fats (like that from animal sources, avocados, olives, coconuts) saturated fats (extra source) – not trans fats/seed oils that must be chemically altered, natural cholesterol, and unrefined salt are good foods.

The body needs natural fats and cholesterol.  Fat is used for building hormones, and cholesterol is needed for cells to even function!

My ‘typical’ health markers are excellent since I changed my diet to high fat/low carb. This just shows the government should not be in charge of saying what someone should or shouldn’t eat (think of how bad the food pyramid was).

The food pyramid from 1992-2005 stated a person should have 6-11 services of carbs and only 2-3 servings of protein.


Health is very individual, but eating REAL food is always key, not food ‘products’.

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