Kids & Germs

Your Kids (Grandkids) + Germs = Healthy Future

We recommend all children are exposed to as many germs as possible so as they age their bodies are prepared for anything. Over sanitizing and sterilization does not make for strong healthy children. Ever wonder why Salmonella and E. Coli are such a problem for people now? Their bodies have not been exposed to those germs due to over sanitization and now they have no defenses. Here are some articles on why it is so important for your children to be exposed to everything at an early age.

What are some things that parents get wrong?

Some of the main things are over-sterilizing their environment, keeping their children from ever getting dirty. So going out into the backyard and playing in the mud, and then as soon as they’re filthy, bringing them in and sterilizing their hands with antiseptic wipes, and then making sure that none of the dirt gets near their faces. Also, keeping them away from animals. The dogs and cats, sure, but also, other animals. It’s fine to wash their hands if there’s a cold or a flu virus around, but if they’re interacting with a dog, and the dog licks their face, that’s not a bad thing. In fact that could be extremely beneficial for the child’s health.

What about hand sanitizer? Good or bad?

Usually bad. Petroleum based alcohol is harmful to everyone, but especially children. Hot, soapy water is fine. Even mildly warm, soapy water is fine, and it is less damaging to the child’s overall health. Most often the alcohol is absorbed into the skin and can affect a child’s brain and circulatory system.

Soap, especially natural bar soaps, kills bacteria by breaking open their cell walls through emulsification. Each cell is covered in a phospholipid bilayer which is easily dissolved by the acids in soap. Liquid soaps contain less acids and more detergents, which do not kill bacteria as effectively.

How about the five-second rule? The idea that if something falls on the ground and is there for under five seconds, it’s clean.

The five-second rule doesn’t exist. It takes milliseconds for microbes to attach themselves to a sticky piece of jammy toast, for example. But it makes no difference. Unless you dropped it in an area where you think they could be a high risk of extremely dangerous pathogens, which in every modern American home is virtually impossible, then there’s no risk to your child.

Wash a pacifier or lick it if it falls on the ground?

Lick it. A study of over 180 children showed that parents who licked the pacifier and put it back in — their kids developed less allergies, less asthma, less eczema. Overall, their health was stronger and more robust.

Are things like allergies an unintended consequence of trying to protect our kids too much?

Absolutely. In the past, we would have eaten a lot more fermented foods, which contain bacteria. We would have allowed our children to be exposed to animals and plants and soil on a much more regular basis. Now we live indoors. We sterilize our surfaces. Their immune systems then become hyper-sensitized. You have these little soldier cells in your body called neutrophils, and when they spend too long going around looking for something to do, they become grumpy and pro-inflammatory. And so when they finally see something that’s foreign, like a piece of pollen, they become explosively inflammatory. They go crazy. That’s what triggers asthma and eczema and often times, food allergies.

Prof Gilbert also studied the immune profiles of Amish children to support his thesis. The 2016 study found significantly lower rates of asthma in immune profiles of Amish children who lived on small farms that were “rich in microbes.”

The immune systems of our ancestors were strengthened by a multitude of microbial interactions. Now, when there aren’t enough, the immune system starts to age “which can make it more likely to have a huge response to a simple allergen,” Prof Gilbert adds.

“Sterilizing your home like a hospital could lead your child to have a severely hyper sensitized immune system leaving them open to allergies and asthma, even neurodevelopmental problems,” Prof Gilbert says.

Hygiene Hypothesis

A mounting body of research suggests that exposing infants to germs may offer them greater protection from illnesses such as allergies and asthma later on in life.

This line of thinking, called the “hygiene hypothesis,” holds that when exposure to parasites, bacteria, and viruses is limited early in life, children face a greater chance of having allergies, asthma, and other autoimmune diseases during adulthood.

In fact, kids with older siblings, who grew up on a farm, or who attended day care early in life seem to show lower rates of allergies.

Just as a baby’s brain needs stimulation, input, and interaction to develop normally, the young immune system is strengthened by exposure to everyday germs so that it can learn, adapt, and regulate itself, notes Thom McDade, PhD, associate professor and director of the Laboratory for Human Biology Research at Northwestern University.

In a recent study, McDade’s team found that children who were exposed to more animal feces and had more cases of diarrhea before age 2 had less incidence of inflammation in the body as they grew into adulthood. Inflammation has been linked to many chronic adulthood illnesses, such as heart disease, diabetes, and Alzheimer’s.

Purging Germs: Health Booster or Bad Idea?

Most of the germs lurking about our environment and that live on our bodies are not only harmless; they’ve been with us for millennia, says Martin Blaser, MD, professor of internal medicine at New York University.

As human behavior has changed over the past half century, many microbes, such as some that live in the gut, are disappearing.

“These perform important physiological functions but because of modern life they are changing and some are disappearing,” Blaser says. “Those disappearances have consequences — some good, some bad.”

When we overly sanitize infants’ environments to protect them from illness, we may instead be depriving them the opportunity to build a strong immune system.

In addition to overzealous hygiene campaigns that may prevent kids from exposure to natural microorganisms that are good for them, there are other practices — like the overuse of antibiotics — that threaten to make us less healthy, not more.

Dirty Kids: How Germs Can Be Your Child’s Best Friend

To understand why I’m not too concerned about germs, and why you shouldn’t be either, you need to grasp a concept called the “hygiene hypothesis,” along with two other important hypotheses. In a nutshell, these hypotheses hold that when exposure to parasites, bacteria and viruses is limited early in life, children face a greater chance of having allergies, asthma and other autoimmune diseases during adulthood. But we’re going to delve into them in a bit more detail.

Three Important Hypotheses

Although the idea that exposure to certain infections may decrease the risk of allergy is not new, Dr. David Strachan was one of the first to formally propose it as the “hygiene hypothesis” in scientific literature, in a 1989 article in the British Medical Journal. In the paper, Strachan pointed out that the allergic diseases hay fever and eczema were less common in children from larger families, and that children from larger families were probably exposed to more germs through their siblings. Since then, epidemiological studies have confirmed the protective effect of not just large family size, but also of growing up on a farm.

Then, in a 2003 article in a journal of immunology, Dr. Graham Rook proposed the “old friends” hypothesis, arguing that the exposures necessary to increase immunity are not actually developed in childhood or during any other recently evolved infectious exposure, but instead are derived from microbes present since hunter-gatherer times, when the human immune system was evolving. Rook proposed that the microbes that co-evolved with mammalian immune systems are ancient, and that we have become so dependent on them that our immune systems can neither develop or function properly without these internal microbes. These microbes include species that inhabit our skin, gut and respiratory tract, and also inhabit the animals we live with, and even organisms such as symbiotic bacteria, viruses and helminths (aka parasites or worms) that establish chronic infections or carrier states that we can actually tolerate and that help us develop specific immunoregulatory responses.

Finally, in the past several years, the “microbial diversity” hypothesis has emerged, which holds that the health and diversity of the bacterial species in our gut mucosa a key factor for strengthening the immune system (vs. simply colonization with a limited number of bacterial species). This makes sense, since Dr. Rook compared the embryonic immune system to a computer that contains many programs but sparse data. During gestation and childhood exposure to diverse organisms, the immune system builds a “database” that allows it to identify and respond to harmful agents in the internal or external environment. This microbial diversity hypothesis is also why I recommend vaginal delivery of babies (vs. C-section) when it’s an option — due to the importance of exposing a newborn baby to the variety of bacterial species in the vaginal tract.

Each of these hypotheses is based on the general concept of upregulation of the body’s T cells in response to infectious agents — and appears to be well supported by epidemiological data. Studies have proven that a variety of immunological and autoimmune diseases are much less common in developing countries than industrialized countries — and that immigrants to industrialized countries from developing countries develop immunological disorders such as asthma and chronic inflammatory disorders in relation to the length of time since arrival in the industrialized area. Furthermore, while there’s no evidence to support the idea that reducing our modern practices of cleanliness and hygiene would have any impact on rates of chronic inflammatory and allergic disorders, there is a significant amount of evidence that it actually increases the risks of infectious diseases!

Kelp

Kelp & Seaweed

Kelps are seaweeds that grow in particular shallow and nutrient-rich waters around the world. They’ve been eaten and used medicinally for hundreds of years in various forms, and are processed today, with some by-products commonly used in ice cream, salad dressings and even chocolate milk.

According to nutritionist Vanessa Stasio Costa, M.S., R.D.N., C.D.N., kelp “is often considered a ‘superfood’ due to its significant mineral content. It’s especially concentrated in iodine, which is important for optimal thyroid function and metabolism.”

The National Institutes of Health (NIH) say that seaweed such as kelp is one of the best natural food sources of iodine, an essential component in thyroid hormone production. A deficiency in iodine leads to metabolism disruption and can also lead to an enlargement of the thyroid gland known as goiter.

TYPES OF SEAWEED

Scientists have categorized types of seaweed into different categories based on their pigments, cell structure, and other traits. The groups (or phyta) of seaweed that are commonly consumed include:

  • Green algae such as sea lettuce or ulva, and sea grapes
  • Brown algae such as kombu, arame, kelp, and wakame (the miso soup seaweed)
  • Red algae such as dulse, laver, and nori (the sushi seaweed)
  • Blue-green algae such as spirulina and chlorella

BENEFITS OF SEA KELP & SEAWEED

Anti-ageing: The iodine content of kelp also appears to have other benefits. A 2008 study showed that the form of iodine in kelp effectively removed free radicals – chemicals that accelerate ageing – from human blood cells.

Anti-cancer: Researchers found that kelp can slow the spread of colon and breast cancers. A compound found in kelp called fucoidan may also prevent the spread of lung cancer and prostate cancer. The presence of fucoxanthin was found to be effective against a number of types of prostate cancer. In addition, fucoxanthin can help remove drug resistance in cancer patients undergoing dangerous chemotherapy treatments, thereby reducing the amount of harmful drugs introduced into one’s system in order to treat cancer.

Anti-inflammatory: Kelp is naturally high in antioxidants, including carotenoids, flavonoids, and alkaloids, which help to fight against disease-causing free radicals. Antioxidant vitamins like vitamin C, and minerals like manganese and zinc, help to combat oxidative stress and may offer benefits to cardiovascular health. Fucoidan, found in kelp, has also been shown to work as an anti-inflammatory and also to improve cholesterol levels in the blood, responsible for heart conditions.

Anti-radiation: Livestrong noted: “Sodium alginate derived from kelp reduced radioactive strontium absorption in the intestines by 50 to 80 percent … (allowing) calcium to be absorbed through the intestinal wall while binding most of the strontium, which is excreted from the body.”

Blood thinner:  Fucoidan has shown effectiveness in preventing blood clots that can lead to dangerous health problems, including stroke and heart attack. It’s so effective, in fact, that researchers cite it as having potential to be used as an oral antithrombotic agent, potentially reducing the need of prescription drugs to treat clotting problems.

Bone Loss: a rich source of vitamin K — you get almost a quarter of the daily recommended intake of vitamin K in just one serving. One of the many benefits of vitamin K is its role in creating denser bones that don’t as easily succumb to arthritis and osteoporosis. However, people on blood-thinning drugs ought to avoid extra vitamin K, as it can affect how the drugs work. Fucoidan also contributes to healthy bones. Low molecular weight fucoidan helps prevent age-related bone loss and improves the mineral density in bones.

Brain health: seaweed provides glutamic acid, known in your body as glutamate, central to the nervous system and most aspects of cognition, memory, learning and normal brain function.

Hair growth: There’s plenty of anecdotal evidence suggesting taking sea kelp supplements can boost hair growth. Whether or not it actually boosts growth, it contains nutrients involved in hair health and strength, so it may help reduce split ends and breakages.

Iodine: helps regulate your thyroid gland to produce strong, healthy hair, skin and nails, as well as to form thyroid hormones, thyroxine and triiodothyronine. It’s also essential for proper formation of your skeletal framework and regulating your body’s energy and brain metabolism in a process regulated by your pituitary gland. The myelination process in the central nervous systems of newborns is another key function of the thyroid hormone. Balanced iodine in the mother’s body is imperative in pregnancy and breastfeeding for optimal development of the baby’s brain cells. Specialists usually recommend around 150 micrograms (mcg) daily. Consuming too much could lead to either hypo- or hyperthyroidism.

Nutrients in Sea Kelp

Sea kelp is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium. In fact it contains the highest natural concentration of calcium of any food – 10 times more than milk.

Below is the average iodine content of three different dried seaweeds:

  • Nori: 37 mcg per gram (25% of the RDI)
  • Wakame: 139 mcg per gram (93% of the RDI)
  • Kombu: 2523 mcg per gram (1,682% of the RDI)

Generally, 1 tablespoon (7 grams) of dried spirulina can provide:

  • Calories: 20
  • Carbs: 1.7 grams
  • Protein: 4 grams
  • Fat: 0.5 gram
  • Fiber: 0.3 grams
  • Riboflavin: 15% of the RDI
  • Thiamin: 11% of the RDI
  • Iron: 11% of the RDI
  • Manganese: 7% of the RDI
  • Copper: 21% of the RDI

One serving of raw kelp (about 28 grams) contains about:

  • 12 calories
  • 2.7 grams carbohydrates
  • 0.5 gram protein
  • 0.2 gram fat
  • 0.4 gram fiber
  • 18.5 micrograms vitamin K (23 percent DV)
  • 50.4 micrograms folate (13 percent DV)
  • 33.9 milligrams magnesium (8 percent DV)
  • 47 milligrams calcium (5 percent DV)
  • 0.8 milligram iron (4 percent DV)
  • milligram manganese (3 percent DV)

Benefits of Nutrients in Seaweed

Seaweed also contains small amounts of vitamins A, C, E and K, along with folate, zinc, sodium, calcium and magnesium.

If you have a family history of diabetes, you should know that kelp is rich in a little-known mineral called vanadium, which is being studied as an important regulator of insulin and blood sugar.

The protein present in some seaweeds, such as spirulina and chlorella, contain all of the essential amino acids. This means seaweed can help ensure you get the full range of amino acids.

Seaweed can also be a good source of omega-3 fats and vitamin B12. In fact, it appears that dried green and purple seaweed contain substantial amounts of vitamin B12. One study found 2.4 mcg or 100% of the RDI of vitamin B12 in only 4 grams of nori seaweed.

Alginic acid in the seaweed kombu is known for its positive effects on diabetes, as well as its ability to coagulate blood. It prevents dental cavities, promotes digestive health, protects against flu, aids digestion, protects vision and maintains heart health.

Seaweed is an excellent source of fiber, which is known to promote gut health. It can make up about 25–75% of seaweed’s dry weight. This is higher than the fiber content of most fruits and vegetables. Fiber can resist digestion and be used as a food source for bacteria in your large intestine instead.

Particular sugars found in seaweed called sulfated polysaccharides have been shown to increase the growth of “good” gut bacteria. These polysaccharides can also increase the production of short-chain fatty acids (SCFA), which provide support and nourishment to the cells lining your gut.

The iron in kelp helps form healthy blood and prevent anemia and the antioxidants fight free radicals, altogether ensuring the growth of strong bones and optimal muscle function.

Weight loss

Iodine is a trace mineral vital for the operation of the thyroid gland which plays an important part in body development and metabolism. It combines with tyrosine – an amino acid – to create T3 and T4, thyroid hormones that regulate metabolism and other physiological functions throughout the body. As sea kelp is the richest natural source of iodine it can help to regulate metabolism and in turn affect weight loss and gain.

In recent years, researchers have looked into kelp’s potential fat blocking properties. Because kelp contains a natural fiber called alginate, studies suggest that it may halt the absorption of fat in the gut. A study published in Food Chemistry found that alginate could help block fat absorption in the intestines by 75 percent. In order to reap the benefits of alginate, the research team plans to add the thickening compound to common foods such as yogurt and bread.

Kelp may have great potential for diabetes and obesity, although research is still preliminary. A study published in the journal Diabetes, Obesity and Metabolism found that a compound in the chloroplasts of brown seaweed called fucoxanthin may promote weight loss in obese patients when combined with pomegranate oil. Studies also suggest that brown seaweed may influence glycemic control and reduce blood glucose levels, benefitting people with type 2 diabetes.

RISKS ASSOCIATED WITH SEA KELP

Heavy Metals: Sea kelp grown in polluted waters may well absorb toxic heavy metals which if ingested can cause major health problems. The potential for this means it isn’t recommended to be taken if pregnant or breastfeeding, or by children or people with health issues, especially liver or kidney problems. It should be possible however to make sure a particular supplement comes from kelp grown in clean waters.

Iodine: the iodine within sea kelp is easily absorbed by the body so it can quickly become too much for the body to process. Most people get enough iodine from table salt alone, adding kelp to the diet can greatly increase iodine levels. Too much iodine in the system can cause hyperthyroidism, Grave’s disease, and thyroid cancer. The amount of iodine in each type of kelp food product and supplement vary greatly.

According to the Daily Mail: “Deficiencies can be treated with 150 mcg of iodine daily. Prolonged use of large amounts of iodine (6 mg or more daily) may suppress activity of the thyroid gland. A safe upper limit of iodine is 1,000 mcg per day.”

Unpredictability: There are a large number of sea kelp supplements available containing a variety of different types of algae that all come under the name ‘kelp’, which may affect your body in different ways. For instance, bladderwrack can cause or worsen acne, and there is a single reported case of it causing kidney failure. The effects depend completely on your individual health status and your body’s overall make-up.

HOW TO EAT KELP & SEAWEED

Nutritionist Lisa Moskovitz, R.D., C.D.N., C.P.T., recommends that you try to eat your nutrients, versus taking them in supplement form. She suggests including kelp in a balanced diet with plenty of vegetables, from both the land and sea. Kelp can be one small part of a broader healthy diet that includes a variety of unprocessed, nutrient-dense foods.

Moskovitz says that one of the easiest ways to incorporate kelp into your diet is to add an organic, dried variety into soups. You could also use raw kelp noodles in salads and main dishes or add some dried kelp flakes as seasoning. It is usually found in Japanese or Korean restaurants or grocery stores and can be enjoyed cold with oil and sesame seeds, hot in a soup or stew, or even blended into a vegetable juice.

You can find kelp at most health-food markets or the Asian section of your regular grocery store. If you don’t eat gluten or are cutting back on carbs, try kelp noodles instead of your regular pasta. They’re raw and work great as a substitute in any regular noodle dish. If you can only find dried kelp, reconstitute it with a little water (this doesn’t take long), then drain it and mix it with thinly sliced cucumbers, a splash of sesame oil and Asian vinegar.

As a food, kelp aficionados laud its flavor as the ultimate, seawater-laced brine that’s the essence of umami. Nori, one of the most popular seaweed species, is dried in sheets to make sushi rolls. Other varieties include dulse, arame, which is black; deep green wakame; kombu; and spirulina.

HOW TO COOK & EAT SEAWEED

Dried seaweed would need to be soaked in hot water, and rinsed well before use. Some thicker and tougher seaweed like kombu might be better sliced thin or boiled. Seaweeds are very versatile. Here are a few different ways to enjoy them:

  • Snacking out of a bag – Nori and dulse can just be eaten out of a bag. You will want to check the labels and watch out for some brands of snacking nori that contain a lot of MSG though.
  • Salads – Most types of seaweed can be made into a Japanese-style salad with vinegar, sesame oil, ginger, and garlic.
  • Soups – Seaweed tastes delicious in bone broth, which makes it seaweed soup.
  • Sprinkled on other foods – Seaweed flakes can be sprinkled on salads, rice, soups, or any other dishes.

Most seaweed is not bitter. Some types are a bit sweet and may even have umami flavors, which means that it may be easier to get some picky eaters to eat seaweed than vegetables.

Detox Tea

Mother Jai’s Herbal Tea Blends

Mother Jai’s Detox Tea

A wonderful blend of herbs that nourish the liver and kidneys and help promote the excretion of waste from cellular activity. While helping the liver remove the buildup of toxic chemicals absorbed from processed foods and our environment. This blend of dandelion root and leaves, nettles leaves, red clover flower and leaves, and yarrow flower is truly all natural.

Dandelion Root & Leaf – strong liver tonic and diuretic

Nettles Leaf – strong anti-inflammatory and reduces allergic reactions

Red Clover Flower & Leaf – boosts immunity and helps body prevent infection

Yarrow Flower – promotes liver function and healing of tissue damage

Together these herbs work synergistically to improve waste removal functions.

This tea only needs to be consumed ONCE a week.

Get your Detox Tea here.

How can Mother Jai’s Detox Tea help us now?

One reason our immune systems are compromised is because of the increasing buildup of man-made chemicals in our environment. We can reduce our intake of some of them through healthier choices, definitely not all of them. Our environment, or everything we come into contact with (air, water, yard, furniture, clothing, utensils, appliances, etc), is filled with toxins that we can do nothing about.

Going beyond self isolation we can help our bodies remain strong in any environment, with any exposure, simply by nourishing them. This is where Mother Jai’s all natural Detox Tea comes in. The plants mixed in this tea are known to be nourishing, supportive, strengthening and healing to the body’s waste removal systems. In other words, drinking this tea, even once a week, can help the body remove toxins and be healthier and stronger overall, no matter your health status when you start drinking it.

As with any detoxifier, to avoid dehydration, you must increase your water consumption to help the body flush out the toxins when removed from the body’s cells. Most commonly the fat cells. One benefit for some while drinking this tea is weight loss, simply because you’re increasing your water consumption (automatically reduces fat storage through proper hydration) and because you’re removing toxins from the body (usually stored in the fat cells).

Get your Detox Tea here.

Jasmine Tea

Health Benefits of Jasmine Tea

Along with the unique aroma and taste, jasmine tea has many beneficial qualities that help to reduce stress and heart attack and improve the digestive system. Let’s take a look at them in detail.

Weight Loss: Everyone is looking for the secret to reduce their weight easily and quickly, and jasmine tea can be a good addition to any diet as an aid in weight loss. The antioxidant properties of jasmine tea help to increase your metabolism. This increase in the metabolic efficiency makes your exercise effective and helps your body to process the nutrients quicker. Faster or more efficient metabolism helps with weight loss, but it must be used in addition to other weight loss techniques, as a complementary element, not as a stand-alone solution.

You will find Jasmine Flowers in Mother Jai’s Herbal Tea Blends.

Antioxidant Properties: Perhaps the most praised aspect of jasmine tea is the high level of antioxidants in this delicate and delicious beverage. The most notable antioxidants found in jasmine tea are catechins. Green tea is the most commonly used base flavor for jasmine tea, but depending on which type of tea is used as a base, different antioxidant properties can be accessed. For example, black tea has high levels of theaflavins, while green tea has high levels of catechins.

Antioxidants work within the body to detect and destroy harmful agents or free radicals that can cause diseases and compromise the immune system. Catechins, as mentioned above, are the antioxidants most jasmine tea users are seeking, since they have been shown to be integral in preventing certain serious diseases in the body.

Protects Heart Health: For those with a personal or family history of cardiovascular issues, jasmine tea can be a huge help in preventing further problems. The catechins found in jasmine tea are a key factor in inhibiting LDL-oxidation, which is when “bad” cholesterol in your arteries gets inflamed after being oxidized. This inflammation of veins and arteries can lead to heart attack or stroke. The catechins found in jasmine tea inhibit this oxidizing process, so blood pressure and cholesterol levels decrease, and long-term threats like heart diseases can be prevented.

Prevents Cancer: The fight against cancer is one of the unifying health problems around the world, so anything that can help prevent cancer is always popular. Research studies suggest that consumption of tea, such as jasmine tea, may help in preventing cancer. All the green teas made of jasmine have been widely shown to have cancer preventive properties, because they contain polyphenols, like epigallocatechin gallate (EGCG). Polyphenols like EGCG are key lines of defense against free radicals and other harmful or carcinogenic invaders in the body. Green/Jasmine tea has been shown to reduce risks of breast cancer, lung cancer, and many other diseases.

Besides the addition of EGCG to the system, elements of green tea also inhibit the overexpression of dangerous enzymes commonly found in cancerous tumors and cells.

Controls Diabetes: In the fight against diabetes, jasmine tea has shown itself to be a valuable tool. The ability to metabolize glucose is the fundamental mechanism that causes diabetic conditions. Drinking jasmine/green tea can reverse the negative effects that diabetes has on certain serum proteins, working as a regulator for those with diabetes, and as a preventive measure for those not diagnosed but still consuming it as a regular part of their health regimen.

Relieves Stress: The olfactory system is often something we overlook, but it can be a very powerful sense, and studies have shown that the odor of jasmine can be very beneficial to certain test subjects. Those test subjects who have a natural predilection for the smell of jasmine have a parasympathetic response to the odor and their body releases chemicals that allow them to naturally relax or improve their mood. However, the smell of jasmine is what some call “an acquired taste”, and some of the studies have shown that people who don’t enjoy the smell of jasmine can actually become anxious if exposed to it in high intensities.

Prevents Gastrointestinal Disorders: Adding jasmine tea to your normal diet can improve your chances of having a healthy stomach, better digestion, and prevention of gastrointestinal forms of cancer. Catechins present in jasmine tea have positive effects on multiple areas of health, including the gastrointestinal system. They activate a number of intracellular antioxidants and interact well with the gastrointestinal enzymes to promote healthy bowel function.

Boosts Immune System: Many forms of cancer and carcinogenic diseases can have an immunosuppressive effect, meaning that the body’s overall immune system is compromised, making the body vulnerable to pathogens that complicate the treatment of cancer. It has been shown to protect the immune system due to its anti-inflammatory and antioxidant properties. The immune system is the first line of defense against all types of illnesses, so bolstering it can benefit the body in countless ways.

Reduces Pain: One of the positive effects of jasmine tea is the reduction in chronic discomfort associated with joint pain and arthritis. The anti-inflammatory nature of certain organic elements in jasmine tea can reduce swelling and inflammation of joints by inhibiting unwanted cellular oxygenation.

Antibacterial Properties: Jasmine tea, which is occasionally formed by simply adding jasmine essential oil to tea buds, can provide a defense against bacterial infections, making jasmine tea an unexpected antibiotic that you can safely add to your diet. Studies have shown that the properties of jasmine oil can eliminate the effects of E. coli in certain test subjects, which can be a very dangerous bacterium commonly found in poorly preserved foods or unsanitary cooking conditions. It may also provide relief from a cough, cold, and throat infections.

Side Effects of Jasmine Tea

Pregnancy: Although many aromatherapy techniques are popular during pregnancy, the strong odor and chemicals of jasmine tea are not recommended while you are pregnant. There have been cases where the use of jasmine tea or essential jasmine oil (sometimes used to make jasmine tea) has caused premature contractions in pregnant women. Consult your doctor before adding this tea to your diet.

Intestinal discomfort: Many people choose to use jasmine tea to boost their metabolism or even as a workout aid to stimulate additional weight loss, but it is highly acidic, so consuming it on an empty stomach to spur on weight loss or metabolic function can cause intestinal pain or discomfort.

Caffeine: Despite its relaxing and mood-altering properties, jasmine tea is a source of caffeine, which is a stimulant that affects people in different ways. Caffeine is meant to block certain neurotransmitters in the brain, which cause the feelings of alertness or energy that most people want from caffeine. However, some people are very sensitive to the effects of caffeine, particularly in large doses. Consult your doctor or use your experience with other caffeinated products before adding jasmine tea to your diet or buy a caffeine-free version of jasmine tea instead. Loose-leaf varieties of jasmine tea are typically not available without caffeine, but teabag varieties are.

Honey VS Sugar

Honey vs Sugar

Honey and sugar are the two most common sweeteners used in America today. Honey is often considered to be the healthier option. Is this true?

Honey and sugar are both carbohydrates, consisting of the two types of sugar: glucose and fructose. Both fructose and glucose are broken down quickly by the body and can cause spikes in blood sugar levels.

Table sugar is sucrose, which is made up of two molecules bonded together. When we eat table sugar, our stomach has to use its own enzymes to separate the molecules apart before we can use the sugar’s energy. Honey is quite different. The bees have added a special enzyme to the nectar that divides the sucrose into glucose and fructose — two simple sugars for our bodies can absorb directly.

The proportions of glucose and fructose in honey and sugar are different:

  • sugar is 50 percent fructose and 50 percent glucose
  • honey contains 40 percent fructose and 30 percent glucose

The remainder of honey consists of:

  • water
  • pollen
  • vitamins
  • minerals, including magnesium and potassium
  • amino acids
  • antioxidants
  • enzymes

These additional components may be responsible for some of the health benefits of honey.

Honeycomb on wooden board with honey spoon and flowers

Honey

Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. Bees store honey in wax structures called honeycombs. The variety of honey produced by honey bees (the genus Apis) is the best-known, due to its worldwide commercial production and human consumption. Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping.

But honey has slightly more calories than sugar, although it is sweeter, so less may be required. Both sweeteners can lead to weight gain if overused. Also, honey is less processed than sugar as it is usually only pasteurized before use. Raw honey is also edible and contains more antioxidants and enzymes than pasteurized varieties.

Enzymes are biological molecules present in all living things, that serve a purpose of speeding up chemical reactions, like digestion. The following three enzymes are the most commonly found in raw honey: diastase (amylase), invertase, and glucose oxidase.

Diastase speeds up the process of transforming starches into maltose and, ultimately, glucose. With a lack of diastase in your system, you might suffer from partial digestion, which can prohibit your body from extracting all the nutritional value out of consumed food and leave you feeling bloated. As you age, the body begins to slow the natural production of enzymes, therefore the elderly and people who consume a lot of processed foods can greatly benefit from a bump in the amount of diastase in their diet.

Invertase assists in the breakdown of sucrose (table sugar) into its components of glucose and fructose. Invertase is critical to the prevention of toxic fermentation, ulcers, and other digestive diseases by reducing the stomach toxicity by quickly creating pre-digested simple sugars from sucrose which prevents the fermentation process from occurring. Fermentation in your stomach can often result in the fostering of bacteria and disease in the digestive tract.

Glucose oxidase assists in the breakdown of glucose into hydrogen peroxide and gluconolactone. The production of hydrogen peroxide within the body is critical, as hydrogen peroxide is often the first weapon the white blood cells (immune system) in your body will deploy to fight parasite, bacteria, toxins, and viruses.

Raw, unpasteurized honey contains trace amounts of local pollen, which may help desensitize allergic reactions. Honey also provides additional health benefits:

  • It may help kill off germs because it has antimicrobial properties.
  • When used as a salve in gel form, it may help promote healing in wounds and minor burns.
  • It may also help ease coughing and sore throats.
  • Alleviates allergies with pollen content.
  • Is a strong anti-inflammatory and antioxidant

Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. The various types of sugar are derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. “Table sugar” or “granulated sugar” refers to sucrose, a disaccharide of glucose and fructose. In the body, sucrose is hydrolyzed into fructose and glucose.

Sugar is higher on the glycemic index (GI) than honey, meaning it raises blood sugar levels more quickly. This is due to its higher fructose content, and the absence of trace minerals.

As a carbohydrate, sugar is a potential source of fast fuel. Your brain needs 130 grams of carbohydrate daily to function. This naturally occurring substance is also low in calories, with a teaspoon containing about 16 calories.

Eating too much sugar can increase your risk of heart disease and type 2 diabetes. Sugar is a common ingredient in many processed foods, so you may eat more of it than you realize. This can lead to weight gain and obesity.

Sucrose: It is obtained commercially from sugarcane, sugar beet (beta vulgaris), and other plants and used extensively as a food and a sweetener. Sucrose is derived by crushing and extraction of sugarcane (Saccharum officinarum) with water or extraction of the sugar beet (Beta vulgaris) with water, evaporating, and purifying with lime, carbon, and various liquids. Sucrose is also obtainable from sorghum. Sucrose occurs in low percentages in honey and maple syrup.

Sucrose is used as a sweetener in foods and soft drinks, in the manufacture of syrups, in invert sugar, confectionery, preserves and jams, demulcent, pharmaceutical products, and caramel. Sucrose is also a chemical intermediate for detergents, emulsifying agents, and other sucrose derivatives. Sucrose is widespread in seeds, leaves, fruits, flowers and roots of plants, where it functions as an energy store for metabolism and as a carbon source for biosynthesis.

The annual world production of sucrose is in excess of 90 million tons mainly from the juice of sugar cane (20%) and sugar beet (17%). In addition to its use as a sweetener, sucrose is used in food products as a preservative, antioxidant, moisture control agent, stabilizer and thickening agent.

Conclusion

So, as you can see honey is the healthier option because sugar (sucrose) undergoes chemical processing while raw honey is typically only filtered, if that. This provides for a more nourishing and environmentally friendly product for sweetening. Raw honey simply has more micronutrient activity than sugar. And don’t forget, the more honey we collect, the more bees there are out there to make it. Sugar cane does not feed bees and it is always coated in pesticides.

Better Candle Wick

Natural Plant Based Candle Wick

These braided wicks are made with natural fibers of hemp (Cannabis sativa) instead of cotton. Hemp wicks provide for a hotter burning wick and increased rigidity. Used with all types of waxes.

You can find natural hemp wick in Mother Jai’s hand poured Soy Wax candles.

BENEFITS OF USING HEMP WICK FOR CANDLE-MAKING

So let’s say you have found the perfect wax for your candles and you think you’re ready to start, but wait, you forgot the wick – the part you actually light and burn! Here’s the thing, most people don’t give much thought about the wick, but that’s a mistake. Most wicks are made cheaply and with unknown materials… so you shouldn’t just choose any wick!

Luckily, you don’t need to settle for these generic wicks anymore. We have hand-crafted a different kind of wick from natural and organic materials to provide you with an option that you can rely on to keep the fire burning. So before choosing your next wick, consider this:

Stay organic: hemp wick is non-GMO, contains no toxic chemicals, no acids, no pesticides, no PVC, no BPA, no formaldehyde, no dioxin, and no heavy metals. You’ll be using 100% organic hemp twine, worry-free.

No flair ups: The even layer of beeswax insures that the flame will burn uniformly and melt your candle wax in smooth, even layers.

Free your imagination with different candles: One strand of hemp wick works great for making small candles or tea lights, but braid or twist multiple strands together for a larger flame that burns slower – sure to work with a variety of candle sizes and proven to make your candles last longer.

No fuss wick placement: The rigidity of hemp wick insures that it will stay straight and make it easy to attach to whatever candle tab/holder you use to anchor your wick.

Breathe naturally: Burning beeswax actually cleans your surroundings by producing negative ions which help remove pollution from the air. This is a helpful bonus for those who struggle with asthma or respiratory issues.

The Difference Between Hemp and Marijuana

It’s easy to get confused when discussing the differences between hemp and marijuana, two types of the cannabis plant. With so many unaware that hemp and marijuana are actually different varietals of cannabis, the two terms are often mistakenly applied interchangeably, despite the very distinct differences that exist between the two related plants.

It’s important to first understand that hemp and marijuana are both members of the same species of plant, Cannabis sativa L. However, the two plants are unique in their chemical makeup, resulting in their being used for very different purposes.

Appearance: Marijuana looks contrastingly different from hemp. When you observe their leaves, marijuana’s shape tends to either be broad leafed, a tight bud, or look like a nugget with orange hairs.  Hemp, on the other hand, has skinnier leaves that’s concentrated at the top. Few branches or leaves exist below the top part of the plant. When you observe the plants from afar, marijuana looks like a short fat bush. Hemp is typically skinnier and taller (up to 20 ft). At times, it almost looks like long ditchweed – hemp was actually found to grow among weeds in Nebraska. In general, when you compare a marijuana farm with those of industrial hemp, you’ll notice that they are clearly very different from one another.

Chemical Makeup: The main difference between the two is in its chemical composition, specifically in tetrahydrocannabinol (THC). THC is the chemical responsible marijuana’s psychological effects. An average batch of marijuana contains anywhere from 5-20% THC content. Some premium marijuana can have up to 25-30% THC. Hemp, on the other hand, has a max THC level of 0.3%, essentially making it impossible to feel any psychoactive effect or get a “high”. This threshold is heavily regulated in other countries that have legalized hemp. Hemp also has high cannabidiol (CBD) content that acts as THC’s antagonist, essentially making the minimal amount of THC useless.

Cultivation environment: The environment in which hemp and marijuana are grown is strikingly different. Hemp is grown closely together (as close as 4 inches apart) and are typically grown in large multi-acre plots. It can also grow in variety of climates and its growth cycle is 108-120 days. Unlike hemp, marijuana requires a carefully controlled, warm, and humid atmosphere for proper growth. Its growth cycle only 60-90 days. Medical cannabis also cannot be grown too close to each other. They are typically grown 6 feet apart. If, somehow, marijuana grows among (or close to) a hemp field, the hemp’s pollen would immediately ruin the marijuana crop, diluting marijuana’s psychoactivity.

How Hemp got grouped with Marijuana

In the 1970s, President Nixon declared a “War on Drugs” and signed into law the Controlled Substances Act of 1970. This law established a set of banned drugs and created the Drug Enforcement Administration (DEA). It also unintentionally outlawed one of the world’s oldest domesticated crop, hemp. This not only led to the demise of hemp, but also an increased misconception of the plant.

In the Controlled Substances Act, marijuana was grouped with all types of cannabis and was made illegal to grow in the US. This, unfortunately, classified hemp as a drug even though it doesn’t include any of the chemicals that make marijuana a drug. Learn more about the legality of hemp in the United States.

The Health Dangers of Candle Wicks

One of the main concerns over candles, besides the scents, is the wick. Different wicks are used for different purposes and they can be divided into two main categories: cored and non-cored wicks. Non-cored wicks are usually made of a braided or twisted cotton and considered the safest to burn.

Cored wicks are usually made of cotton around a paper or metal core. Zinc, tin, and lead are standard compounds used in its composition. Burning candles with lead-cored wicks is now known to cause lead poisoning, and there are similar concerns about zinc-cored wicks. In 1974, the National Candle Association of the U.S. voluntarily stopped using lead-cored wicks because of risks with airborne lead. Unfortunately, many countries outside of North America still produce candles using dangerous wicks.

In 2000, the Public Citizen’s Health Research Group published a study in the Journal of the American Medical Association that indicated candles with wicks containing lead were available at 12 different stores in the Washington-Baltimore area. Testing showed that the candle containing the least lead would, during three hours of burning time, produce enough air lead concentration so that a normally active six-year old would exceed the recommended daily lead limit for children in 45 minutes. The authors concluded that there is no reliable method to distinguish lead-containing wicks from other metal-cored wicks.

The Health Dangers of Candle Wax

The type of wax the candle is made of and how the candle is burned significantly affects air quality. A candle burned in a draft with a smoky, guttering flame will be emitting particulate matter in every direction. If you prefer a candle that has a metal-cored wick, ask the manufacturer what metal is in the wick. If they can’t or won’t tell you, for safety’s sake, choose another candle.

The Health Dangers of Artificial Fragrances

Beeswax and bayberry wax both contain natural scents, beeswax offering the sweet smell of honey and bayberry a spicy, fresh aroma. Scents added to wax vary in their source and composition. Originally, perfumes came from animal and vegetable sources. In the late 1800s, the first synthetic fragrances were produced and were quickly adopted as a cheaper source of aromas. Many people today are sensitive to artificial scents from perfume, candles, and even air fresheners.

Fragrance oils are specially made for particular uses, such as scenting candles, soaps, cosmetics, and potpourris. They are usually synthetic. Exact formulas for fragrances fall under the trade secrets act in the U.S., but manufacturers of the oils will normally be able to produce a Materials Safety Data Sheet which will cover the physical characteristics of the oil, physical or health hazards, and first aid treatment in case of an accident. Candle scents contain stabilizers and fixatives which allow the oils to mix with wax and give off an aroma when heated.

Essential oils are naturally-occurring oils that are extracted mainly from botanical sources. They are usually more expensive than synthetic fragrances and may not blend well with candle wax. Natural essential oils are more volatile than synthetics and most of them are difficult to use in candles unless they have added stabilizers or fixatives.

The Health Dangers of Other Additives in Candles

Stearic acid was once the only additive available for paraffin candles and is derived from either animal fat or palm oil. It is now often replaced with Vybar, a polymer which raises the melting point of paraffin, allows scents and colors to blend evenly in the wax, and gives the paraffin some of the qualities of more expensive waxes, allowing candle makers to charge more for a cheap candle.

Microcrystallines are a group of substances derived from petroleum that are added to candles to change the texture of the wax, add gloss, increase opacity, etc. Polyethylenes are produced from natural gas. They add gloss, luster, or clear crystals to wax.

Are Candles Safe? The Bottom Line

When candles are lit, they emit these chemicals into the air, the air we breathe. Our bodies take the burden of this indoor air pollution with unknown toxic effects. The American Lung Association even warns people from burning scented or slow-burning candles that contain artificial ingredients. In addition, they suggest burning beeswax candles instead with metal in the wick, or candles that are greasy to the touch.

Choosing Safe Candles

Buy candles from trusted countries. Imported candles often come from countries where they employ chemicals no longer used in North America because of health concerns. Find out what the wick is made of. If your vendor can’t tell you, don’t buy it. Cotton or hemp wicks are considered to be the safest. Choose candles made from beeswax or soy wax. Avoid paraffin, as it is derived from petroleum.

Be aware that many candle manufacturers make claims for their candles or waxes that can’t be substantiated or are untrue. No candle is “soot-free” because combustion causes soot; however, beeswax and soy wax don’t produce sticky, black, petroleum-based soot.

This is why Mother Jai’s makes candles with only hemp wick, soy wax, and essential oils. Unfortunately beeswax does not mix well with essential oils so we stick with organic soy wax.

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