Is your Sunscreen bad for you? Scientists discuss Cancer & Sunscreen

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According to a June 2014 article featured in The Independent (UK), a major study conducted by researchers at the Karolinska Institute in Sweden found that women who avoid sunbathing during the summer are twice as likely to die as those who sunbathe every day.

The epidemiological study followed 30,000 women for over 20 years and “showed that mortality was about double in women who avoided sun exposure compared to the highest exposure group.”

Researchers concluded that the conventional dogma, which advises avoiding the sun at all costs and slathering on sunscreen to minimize sun exposure, is doing more harm than actual good.

That’s because overall sun avoidance combined with wearing sunscreen effectively blocks the body’s ability to produce vitamin D3 from the sun’s UVB rays, which is by far the best form of vitamin D.

In the USA, vitamin D deficiency is at epidemic levels. Ironically, vitamin D deficiency can lead to aggressive forms of skin cancer. A ground-breaking 2011 study published in Cancer Prevention Research suggests that optimal blood levels of vitamin D offers protection against sunburn and skin cancer. 

Additionally, vitamin D protects the body from diseases like multiple sclerosis, rickets (in the young), tuberculosis, inflammatory bowel disease, type 1 diabetes, inflammatory bowel disease, rheumatoid arthritis, systemic lupus erythematosus and Sjogren’s syndrome. 

According to the Vitamin D Council, researchers at the University of Alabama at Birmingham recently reported that “lack of sun exposure may lead to cognitive decline over time.

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A DISSIDENT DERMATOLOGIST

Bernard Ackerman, MD, (deceased 2008) was one of the world’s foremost authorities on the subject of skin cancer and the sun, sunscreens and melanoma skin cancer risks.

Below are Ackerman’s views excerpted from an article in The New York Times (July 20, 2004), titled “I BEG TO DIFFER; A Dermatologist Who’s Not Afraid to Sit on the Beach”:

The link between melanoma and sun exposure (dermatology’s dogma) is unproven.There’s no conclusive evidence that sunburns lead to cancer.There is no real proof that sunscreens protect against melanoma.There’s no proof that increased exposure to the sun increases the risk of melanoma. 

2000 Swedish study concluded that higher rates of melanoma occurred in those who used sunscreen versus those who did not.

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SUNSCREENS: CANCER-CAUSING BIOHAZARDS

Elizabeth Plourde, PhD, is a California-based scientist who authored the book Sunscreens – Biohazard: Treat as Hazardous Waste, which extensively documents the serious life-threatening dangers of sunscreens not only to people but to the environment as well.

Dr. Plourde provides proof that malignant melanoma and all other skin cancers increased significantly with ubiquitous sunscreen use over a 30-year period. She emphasizes that many sunscreens contain chemicals that are known carcinogens and endocrine-disrupting chemicals (EDC).

Environmentally, she notes: “In areas where there has been much exposure to ED [endocrine disrupting] chemicals, coral and other sea populations have died off and the prevalence of dual-sexed fish has risen.”

Dr. Plourde’s research on mice and sunscreen exposure also showed increases in both pup and maternal mortality as well as reproductive issues in subsequent generations.

Additionally, the book documents how sunscreen chemicals have polluted our water sources including oceans, rivers and municipal drinking water. Worse yet, testing revealed that 97% of Americans have sunscreen chemicals in their blood!

Dr. Plourde’s book also has a chapter on the importance of vitamin D3 to health, and she posits that the widespread vitamin D3 deficiency is linked to overuse of sunscreen combined with sun avoidance in general.

Credit: Real Farmacy

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Eggplant Shakshuka Recipe

Slightly Sprightly Girl

Breakfast is my favourite meal of the day and I’m all for variety in this meal. Most of the days I consume smoothies, acai bowls, overnight oats and chia pudding or avocado toast for breakfast. However, some days I just feel an uncontrollable need to eat something spicy and that’s when I cave in and make something like I did today.
In no ways am I saying that you should restrict this dish for breakfast. Have it for lunch or dinner by all means.

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One-Pan Dinner: Salmon, Green Beans & Potatoes

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There are a lot of things I love about spring – flowers, thunderstorms, open windows and… veggies being in season! I love eating green beans raw, and springtime is when they get really good – especially here in Wisconsin. They are on my short list to plant in our garden this year, so I can’t wait to try this recipe again with homegrown beans!

We’re always looking for healthy, easy meals to make during the week and if you love beans and salmon, this is something that I would recommend trying!

What You Need

This recipe was for just Casey and myself – using only one pan, and it was the perfect amount of food + leftover veggies! You could make more, but you’d obviously need more than one pan, which would defeat the purpose. 😉

  • 2 Salmon filets (mine were marinated in lemon juice, olive oil, garlic, crushed basil and…

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Avocado & Cashew Pesto Pasta

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beets & booze

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This pasta makes a quick and delicious midweek dinner. The pesto is very easy to make and goes really well with mushrooms and courgette but you can add any other veg you fancy.

For non-vegans, this pasta would also go really well with prawns.

The best thing about this recipe is that you don’t have to cook the sauce, which normally is the longest process.

It really is very easy and so delicious!

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Ingredients:

  • 1 avocado
  • 100g cashews + 1 handful cashews to sprinkle on top
  • 1 clove garlic
  • handful fresh basil
  • 2 tbsp olive oil
  • 100ml water
  • 1 tbsp lemon juice
  • 3 big mushrooms, chopped
  • 6 asparagus,
  • ½ courgette, shaved
  • 150g linguine
  • salt and pepper

Method:

  1. To make the pesto, put avocado, cashews, garlic, basil, olive oil and water into a food processor or high-speed blender and blend until smooth. Season with salt and pepper.
  2. Boil the pasta al…

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Proper Nutrition in a Nutshell

Conquer Fire

Well, today I’ve decided that what I want to spend a little time writing about is food and nutrition in general. I’ve had many conversations with people that are looking to lose some weight, look healthier and feel healthier, but they just don’t seem to properly understand what a good healthy diet looks like. With the modern society that we live in, especially in North America, good information about proper eating can be hard to come by because so much is influenced by the profit of big corporations. So big corporations will always try to sell you on some miracle ingredient, fad diet or expensive supplement, and in the grocery stores, even the foods that are marketed as diet foods are not always the best choices for improving the health of your body.

So where do we begin?

Well, let’s start with the basics and cover the 3 macronutrients which we…

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Creamy mushroom and asparagus vegan pasta

mariasurcel

A new world is upon me! I discovered cashew based sauces and nothing will ever be the same.

Was I skeptical about this? Yes. Was I proven wrong by how good, deliciously creamy and cheese tasting the sauce turned out? 100%.

Without further ado, here’s how to turn your ‘cheesy’ dreams into a vegan reality.

IMG_3563Ingredients

  • Your favourite pasta (for 2-3 portions)
  • A bunch of asparagus
  • Mushrooms (as many as you like, there is no right or wrong here)
  • Olive oil
  • Lots of pepper
  • 1 shallot/onion

Cashew sauce

  • 1 cup cashews (soaked over night for best results)
  • 1 cup plant based milk
  • 2 garlic cloves
  • 4 table spoons inactive yeast flakes
  • gulp of olive oil
  • 2 table spoons soy sauce
  • a sprinkle of fresh parsley
  • 1 lime/lemon (zest and juice)
  • half a shallot (optional)
  • Lots (and I mean LOTS) of ground pepper

Step 1: Cook the past as instructed

Step…

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Going Korean: Let’s Make Kimchi!

The Poor Foodie

Homemade Kimchi Photo from Author
I started this blog talking about Korean Food so, I guess it’s just fitting that I share a korean food recipe to you guys!
This is the kimchi recipe my friend and I used the very first time we made our homemade kimchi. It’s actually pretty easy. It requires some time and some effort, but it turns out very tasty!

What You’ll Need:

  • 3 stalks of Napa Cabbage
  • 1 cup of Sea Salt
  • 1/2 cup of Sweet rice flour
  • 1/4 cup Sugar
  • Water
  • 1 cup crushed Garlic
  • 2 tbsp Ginger
  • 1 cup minced White Onion
  • 1 cup Hot Chili Powder
  • 2 stalks Leeks
  • 1 small Carrot
  • 1 Raddish

Procedure:

Cabbage:

  1. Trim the discolored leaves. Cut the cabbage lengthwise and in quarters. Remove the cores. Chop into bite sized pieces.
  2. In a large basin, soak the cabbage in cold water plus 1 cup of salt.
  3. Every 30 mins…

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Why we should NEVER skip breakfast!

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Nowadays, many people are always on the run and in a rush and the majority think “eh, I’ll just have a cup of coffee for breakfast.” That’s not an actual breakfast guys!!!!

Breakfast should be composed of protein (eggs are the most common), whole grains (oats, whole grain bread, etc), a healthy fat (avocados, coconut oil, olive oil) and a side of fruit. Proteins and whole grains will prevent you from feeling hungry in an hour, your body will take longer to process it and it will greatly aid in your concentration.

There are many benefits for eating breakfast especially if you are trying to lose weight, you should NEVER skip it. Here are the most common benefits:

1. It helps maintain your blood sugar, thus keeping you energized and keeps away the hunger throughout the morning. This will help you avoid those impulsive-mid-morning snacks.

2. It helps you reduce…

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Shrimp & Asparagus Pasta in a Lemon Caper Butter Sauce

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Pinch of Everything

I loosely followed three different recipes to make this dish and was very happy with how it turned out.

The first recipe was my inspiration: Shrimp Scampi Pasta with Asparagus (VIDEO Recipe)

Ingredients

½ lb spaghetti
1 lb (or 1 bundle) asparagus, rinsed
3 Tbsp butter, divided
3 Tbsp olive oil, divided
4 cloves garlic, minced (about 1½ Tbsp)
1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
Sea Salt and Pepper
¼ cup fresh lemon juice (from 1 large or 2 small lemons)
⅓ cup fresh parsley, finely chopped
1 Tbsp grated lemon zest
Grated Parmesan to serve

Instructions

Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

Trim asparagus to remove…

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The unhealthy stigma about healthy eating

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Berries and Stitches

Everybody who likes to eat healthily, or has specific dietary requirements knows the situation: you’re out with friends, they decide to get a takeaway, and you, with your ‘fussy’ eating, are left wondering what you’re going to do for your meal. Of course, there’s nothing wrong with having the occasional takeaway, but if you’re anything like me, a processed, stodgy meal does not appeal (I’m more into chocolate than burgers).

Unfortunately, there’s a sort of stigma around eating healthily, that you wouldn’t expect to find today, but most people have probably experienced it. Eating healthily is different to being on a diet; it’s a lifestyle, and what I think most people misunderstand is that most of the time, you would rather have that delicious salad from your favourite coffee shop, than fried chicken or a burger from your local takeaway. Personally, I have no specific dietary requirements, I’m not vegan…

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