Hydrogen Peroxide Bath for Healing Skin Infections

by Sarah TheHealthyHomeEconomist

hydrogen peroxide bath

My maternal Grandmother was an amazing traditional cook. For decades, she delighted friends and family with inventive culinary creations. Her incredible raspberry pie made every summer with seasonal local berries was a perpetual fave of mine along with a main course she called City Chicken that so perfectly blended seasoned muscle and nutrient dense organ meats together that even a picky toddler would gobble it up.

In her later years, Grandma was sadly unable to stand in front of the stove or counter to do much cooking or baking. This was due to an unfortunate predisposition to leg ulcers which caused her great discomfort and a loss of mobility.

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The Question You MUST Ask Before Filling that Prescription

by Sarah TheHealthyHomeEconomist

prescription question to ask

Writing prescriptions is arguably one of the most common tasks that a medical doctor performs on any given day.

In 2011 alone, over 4.2 billion prescriptions, or scripts. were written in the United States. This breaks down to 13 prescriptions per person on average in a single year with 12 of the 13 actually filled by the patient!

In 2012, 46% of American adults were on at least one prescription drug with 11.5% taking at least three or more.

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5 Reasons (with 5 Recipes) to Have Broth for Breakfast

by Sarah TheHealthyHomeEconomist

broth for breakfast

By Craig Fear, NTP author of Fearless Broths and Soups

One of my challenges as a Nutritional Therapist is getting people to think outside the box for what they can have for each meal of the day. Broth for breakfast certainly fits the bill.

This is especially important if we’re removing things like gluten or grains for a while. Because outside of eggs, there’s not a whole lot left, at least in the standard American breakfast landscape of cereals, muffins, croissants, pancakes, waffles and bagels.

Also, keep in mind that although broth for breakfast isn’t common in America, it is in many other places around the world, especially Asia.

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Extra Virgin Olive Oil Like You’ve Never Seen (or Tasted) Before

by Sarah TheHealthyHomeEconomist

first olive oil toasting

Have you ever wondered what the food factories of the future will look like?

It seems clear at least to me that the food processing methods of today are not only unsustainable for the planet, but also unsustainable for the consumer from a health point of view.

The culinary wisdom of the past has been all but lost in dispassionate, soulless and frenetic mechanization with speed, convenience and maximization of profits the primary objectives.

The result?

An enormous and dazzling array of brightly colored boxes and packages in modern supermarkets that beckon shoppers to fill their shopping carts and walk-in pantries with nutritionless, addictive, and fractionated foods that slowly but surely steal away health and vitality.

It doesn’t have to be this way!

Modern technology can be harnessed as servant of the time-honored methods of food cultivation and preparation so that processing is highly efficient and profitable while retaining the nutrient value, appeal, and digestibility of traditional provisions.

The exciting news is that the factory of the future exists today. The efforts of visionary entrepreneurs such as Carla Bartolucci of Jovial Foodsauthor of the highly acclaimed Einkorn: The Cookbook, are spawning a food processing renaissance which brings small, biodynamic farms and state of the art factories together to produce nutrient dense, delicious and highly digestible products which truly nourish and delight consumers while respecting and preserving the natural environment.

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These Machines are EVERYWHERE in Europe, Why Not USA (Video)

by Sarah TheHealthyHomeEconomist

raw milk vending machine in Italy

Raw, unpasteurized milk directly from the cow is considered a dangerous food in the United States and Canada. Yet, all across Europe, this probiotic and enzyme rich traditional food that has nourished humans for millenia is available via vending machines that conveniently dispense its healthful freshness from stainless steel refrigerators.

I recently returned from a 10 day culinary swing through Italy (sponsored by the amazing company Jovial Foods) where I made use of two of these vending machines to supply myself and my son with the delicious frothiness that only raw milk provides. Below is a short video my son filmed while I was loading up at one of the 17 raw milk machines serving the small city of Modena, Italy alone.

One of the raw milk machines I used during our travels was right next to a school!  The farmer delivered and filled the raw milk vending machine every morning at 6am so the children had easy access to the freshest and most healthful of beverages each and every day.

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