Why you should be using a natural conditioner

Looking after our hair properly means using only the best and safest ingredients. 

We've explained previously why your regular shampoo is harmful for your body due to the amount of chemicals that get absorbed into the bloodstream. Even more practically, these products don't do your hair any good either.

And it's not just shampoo. Choosing the right conditioner is also an extremely important part of your hair care routine. 

When we use harsh chemicals we're actually destroying our hair. Mainstream hair treatment products often dry out hair by stripping it from its natural moisture, leading us to suffer from dandruff, an itchy scalp or frizzy hair.

The best way to get your hair back on track is not only to use a natural shampoo but also a natural conditioner. Shampoo is used to cleanse your scalp, but it's the conditioner that treats the actual hair. This is why it's important not to skimp on a good conditioner because then your hair is going to lack the nutrients it craves.

Silk Amino Acids

We highly recommend a product that utilizes silk amino acids such as Maple Holistics' Silk18 Conditioner. Created directly from the silkworm, this product uses 18 different amino acids which help provide lasting nourishment and that beautiful silky look. There is simply no need to resort to fake chemicals when you can use the real thing. 

The Silk18 is also suitable for all hair types - colored, dry, brittle, frizzy, oily. Jojoba and argan oils are also added to help assure moisture retention.

Botanical Keratin

When your hair lacks keratin it becomes frizzy. That's why finding a product with botanical keratin added assures you that your hair will not only remain soft, shiny and easy to manage but also full of volume and strength.

Overall we believe this conditioner can really give your hair the treatment it deserves without having to resort to artificial ingredients and sulfates that only damage your hair more in the long term. 

Bake your bread and eat it

Do you really have to give all this up?

Bread has a really bad reputation. They say our body has trouble digesting it, it's fattening and it doesn't provide much nutrition.

But, all you dieters out there can rest assured that you can still eat bread on a fairly regular basis without having to compromise your health and your diet. You'll just need to make a few changes first.

Get rid of shop-bought bread

One of the main problems is shop-bought bread. Even when you think you're buying really healthy whole wheat bread the fact is that this bread is highly processed, and full of non-food and often toxic ingredients.

Manufacturers want to produce as much bread in the shortest possible time. Unfortunately this means speeding up the bread-making process by using chemical dough conditioners such as azodicarbonamide, which are linked to many health issues.

Additionally, preservatives to prevent spoilage, artificial colorings and flavorings, GMO products such as soy oil and the unnecessary amount of added sugar all contribute into making your whole wheat bread one terribly unhealthy and fattening product. Some of these ingredients have been linked to ADHD, asthma and allergies.

The problem with wheat

Even if you're not gluten intolerant, wheat can be very problematic. For a start, we eat way too much of it. Toast for breakfast, sandwiches for lunch, pasta for dinner; it's all wheat. But wheat has also unfortunately been transformed over the years with the intention of trying to create a higher yield and more profitability. Wheat underwent hybridization, changing the structure of the grain and resulting in the possibility of toxins.

Wheat: a manipulated grain

Ancient grains such as spelt, quinoa, kamut, etc, are free of hybridization and GMO manipulation, therefore remaining pretty much unchanged from what they were thousands of years ago, unlike wheat and corn which are not at all reminiscent of their ancient origins.

A grain such as spelt is perfect in a loaf of bread. It tastes and acts almost exactly the same as wheat but is high in fiber and nutrition while remaining unprocessed and easier to digest.

Spelt: An ancient grain 

Sprouted grains

When a grain is soaked and sprouts are formed, the grain automatically becomes more digestible. The phytic acid is destroyed when you sprout grains enabling the body to absorb more nutrients; sprouted grains contain more vitamins, minerals and antioxidants. Conversely, refined flour that's used in commercial bread products doesn't have these properties and our body actually metabolizes it, particularly white flour, like it does a sugar causing our insulin levels to spike. Hence all the talk about bread making us fat.

The good news

But it doesn't have to be this way, if we only make our own bread. And that isn't as hard as it may sound. A bread machine is often a good purchase and can actually end up saving you a lot of money.

All you have to do is add all the ingredients to the pan and you have your loaf of bread made for you. Preferably buy sprouted flour but if you can't get your hands on this then regular whole wheat or spelt flour will also work. Most bread recipes have a handful of ingredients, just the way it should be, leaving you with a pure loaf of nutritious bread. You won't believe the amount of money you can save using your own ingredients and a bread machine over the expensive shop-bought loaves. And if you're still skeptical, there are many dough recipes which are designed to be made by hand with easy kneading.

Here's our favorite basic bread-machine loaf, but you can get creative too.

-         4 cups of sprouted spelt flour (or regular spelt)

-         1 1/2 teaspoons active dry yeast

-         1 1/2 teaspoons salt

-         3 tablespoons sugar (or honey or date honey)

-         3 tablespoons oil or melted butter

-         1 1/4 cup warm water

Fresh loaves of bread-machine spelt bread

Pour in the dry ingredients first, followed by the wet ingredients. Choose your bread setting and wait for the beautiful aroma of fresh bread to fill your house. Another option is to select the dough setting and upon completion you can shape them into buns, bagels or anything you like, and then proceed to cook them in the oven. 

Probiotics for better digestive health

Are you taking a course of antibiotics? Got digestive issues? Low immunity?

You're probably in need of some good bacteria in your gut and that means taking probiotics. You can do this by eating foots high in probiotics such as kefir, plain yoghurt, kombucha or anything else from a culture.

Kefir

Plain, white yoghurt. No flavoring added.

If you find it hard to each too much of these foods or you simply don't like it, you're best off taking a probiotic supplement.

Probiotics have a lot of substantial evidence backing up its effectiveness, so this isn't just some fad you've heard about. Probiotics are actual live cultures, the "good bacteria" our gut needs to function healthily. There have been a few studies where patients suffering from IBS took a probiotic supplement and reported lessened abdominal complaints.

If you've taken antibiotics recently you'll understand why this works. When you take antibiotics all your bacteria are destroyed, both good and bad. Unfortunately the medicine cannot distinguish between what's good and what's bad and so it destroys everything in order to kill off the infection. As a result, many patients suffer from digestive problems such as diarrhoea and a weakened immune system, making them likely to get sick again.

Probiotics are used to replenish the good bacteria that are destroyed and in doing so you will feel the benefits both in regards to your digestion and with your immunity. Many people suffering from low immune function see an improvement when taking probiotics because our immune response is triggered from the increase in healthy bacteria.

Always check with a doctor before taking probiotics to make sure it doesn't interact with any current medication or conditions and also for the exact quantity you should be taking. Always purchase a pure blend from a reputable company.

Love butterfingers but on a diet?

The Butterfingers we all love

Everybody loves a butterfinger. I mean, what could possibly go wrong when you combine chocolate and peanut butter together? It sure tastes good but with such a high sugar and fat content we're not sure your body will thank you for it.

Fortunately there's a way out. You can make your own butterfingers in just a few minutes and you won't have to suffer the unhealthy side effects that go with it. The ingredients are easy to find, and don't for one second think they won't taste as good. Let's see how long they last in your house if you don't believe it.

Here's our Healthy Homemade Buttefingers Recipe inspired by www.chocolatecoveredkatie.com

-1/4 cup of maple syrup, yacon syrup, honey or agave (use maple or yacon for best results)
-1 tbsp molasses - if you don't have, just up the syrup to 1/3 cup
-3 1/2 tbsp coconut sugar or brown sugar - we prefer coconut sugar for health reasons but if you don't have any on hand you can use regular
-1 cup of natural 100% peanut butter. Make sure there's nothing else added! A little salt is okay...
-1/4 tsp salt IF your peanut butter doesn't have any added
-1 1/2 cups of cornflakes or branflakes
-100 grams of dark chocolate to melt for the topping - this is optional, but of course delicious

Combine the maple syrup, molasses (if using) and sugar in a saucepan. Bring to a boil on medium heat, then stir constantly for a minute. Turn the heat off and add the peanut butter and salt to form a paste. Then you'll need to add the cereal and try to coat each and every flake evenly, whilst simultaneous crushing the flakes as you stir.

Once combined, put into an 8 x 8 pan lined with parchment paper and refrigerate or freeze until hard. This shouldn't take too long. Once hardened, melt the chocolate over a double broiler and spread over your mixture. Once again, put it back in the refrigerator or freezer to harden.

You can cut the bars after they've hardened but we found it to crumble more that way so it's probably best to cut them up while the chocolate is still soft.

This recipe can actually be used a healthy treat, no guilt necessary. Using a sugar replacement like maple, yacon, honey or agave means you don't have to worry about your blood sugar levels and 100% peanut butter is a protein source. If you choose a cereal with no added sugar then that's even better too. A little dark chocolate on the top and you have your perfect indulgent treat.