Environmental Groups Sue FDA to Take Formaldehyde Out of Salons">

Environmental Groups Sue FDA to Take Formaldehyde Out of Salons

The Food and Drug Administration has failed to act on dangerous hair straighteners that contain unsafe levels of formaldehyde and pose a significant health hazard to consumers and salon workers, the Environmental Working Group and Women’s Voices for the Earth allege in a motion filed July 28 in federal district court.
The motion is part of the groups’ lawsuit against the FDA for its failure to act on a six-year-old petition requesting an investigation into popular hair smoothing treatments that are still sold in stores and salons. These straighteners – often known as keratin treatments or by the name of one prominent brand, Brazilian Blowout – contain formaldehyde, a known human carcinogen and potent allergen.
“The FDA has failed to protect stylists and consumers from exposure to formaldehyde,” said Melanie Benesh, a legislative attorney at EWG. “Since at least 2008, the agency has known about the health hazards associated with these hair straightening products and done nothing. Despite the complaints, the FDA has yet to take action to regulate these products.”
High levels of formaldehyde make many keratin hair straightening treatments a serious health threat for both clients and salon workers. These treatments involve liquids applied to hair, which are then heated using …read more

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Get Creative with Beet “Carpaccio” Salad">

Get Creative with Beet “Carpaccio” Salad

Serve this recipe as a creative salad course, or serve open-faced as appetizers. If serving as appetizers, top beet rounds and cheese with a few arugula leaves and drizzle with dressing. This recipe makes more vegan cheese than you’ll use. Store extra in the refrigerator up to 2 weeks. If your beet rounds are especially large, add another teaspoon of vegan cheese per round. It’s Gluten Free and Vegan!
Ingredients:
2 large red or yellow beets, scrubbed
FOR THE RAW VEGAN CHEESE:
1½ cups raw cashews, soaked at least 2 hours and up to 12 hours
1 Tbs. raw apple cider vinegar
1 Tbs. fresh lemon juice
3 Tbs. raw coconut oil, melted over low heat (Try: Artisana Organics)
¾ cup purified water
1 clove garlic
1 Tbs. chopped chives
2 Tbs. chopped fresh parsley
1 tsp. salt
FOR THE HERB DRESSING:
¼ cup raw apple cider vinegar
½ cup chopped, fresh, mixed herbs (parsley, basil, thyme)
1 small shallot, halved
¾ cup cold-pressed olive oil
Pinch each sea salt and ground black pepper
4 ounces arugula
Directions:
Using a mandolin, slice unpeeled beets on the thinnest setting. Trim off edges with a paring knife. (Note: This method is less messy than peeling beets prior to slicing.)
Prepare cheese: Drain soaked nuts. In a food processor or high-speed blender, combine cashews, 1 …read more

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Get Creative with Beet “Carpaccio” Salad">

Get Creative with Beet “Carpaccio” Salad

Serve this recipe as a creative salad course, or serve open-faced as appetizers. If serving as appetizers, top beet rounds and cheese with a few arugula leaves and drizzle with dressing. This recipe makes more vegan cheese than you’ll use. Store extra in the refrigerator up to 2 weeks. If your beet rounds are especially large, add another teaspoon of vegan cheese per round. It’s Gluten Free and Vegan!
Ingredients:
2 large red or yellow beets, scrubbed
FOR THE RAW VEGAN CHEESE:
1½ cups raw cashews, soaked at least 2 hours and up to 12 hours
1 Tbs. raw apple cider vinegar
1 Tbs. fresh lemon juice
3 Tbs. raw coconut oil, melted over low heat (Try: Artisana Organics)
¾ cup purified water
1 clove garlic
1 Tbs. chopped chives
2 Tbs. chopped fresh parsley
1 tsp. salt
FOR THE HERB DRESSING:
¼ cup raw apple cider vinegar
½ cup chopped, fresh, mixed herbs (parsley, basil, thyme)
1 small shallot, halved
¾ cup cold-pressed olive oil
Pinch each sea salt and ground black pepper
4 ounces arugula
Directions:
Using a mandolin, slice unpeeled beets on the thinnest setting. Trim off edges with a paring knife. (Note: This method is less messy than peeling beets prior to slicing.)
Prepare cheese: Drain soaked nuts. In a food processor or high-speed blender, combine cashews, 1 …read more

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Rosemary Blooms with Flavor and Healing Properties">

Rosemary Blooms with Flavor and Healing Properties

You’ve likely noticed the herb rosemary being used in creative culinary ways from infused cocktails to ice cream flavors recently but did you know that it also has some healing properties in addition to being fragrant and delicious? A perennial shrub native to the Mediterranean, rosemary is related to mint and is used as a spice in leaf or oil form. You may even have it growing in your yard this summer as it is easy to cultivate, hearty, and sometimes even used in decoration or as a yard hedge. In manufacturing, rosemary is used for its fragrant scent in soap, perfume, and candles. Rosemary is common and versatile in the kitchen or garden but it has also been used since ancient times to heal the body.

Medicinally, rosemary has been used for:
Stomach troubles like indigestion, flatulence, and loss of appetite
Increasing menstrual flow
Gout
Cough
Headache
Cardiovascular conditions such as high or low blood pressure
Improving attention, energy and fatigue
Topically for sun protection and as an insect repellent
It is also used as a fragrance with calming affects. Studies have been done on both graduate students taking a test as well as adults in a timed crossword puzzle competition and how rosemary may help them. Perceived …read more

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Low Iron Levels May Increase Heart Disease Risk">

Low Iron Levels May Increase Heart Disease Risk

A recent study at University College London found low iron levels may increase a person’s risk of developing heart disease.
Previous research has shown that iron status, the amount of iron in the body, is linked to cardiovascular disease, or CVD, risk. Researchers have struggled in the past to show a direct link and have often had conflicting results.
“Previous studies have suggested a link between iron levels and heart disease, but it has been difficult to pick this apart from other confounding factors,” Dr. Dipender Gill, a Wellcome Trust Clinical Fellow at Imperial College London, said in a press release.
The current study, published July 6 in the journal Arteriosclerosis, Thrombosis, and Vascular Biology, used genetic variations as a proxy for iron status showing that having a high iron status can reduce the risk of CVD and, conversely, low iron status can increase the risk.
Researchers analyzed genome data of more than 48,000 people to determine the impact of genetic variants on iron status, focusing on three points in the genome where a single letter difference in DNA, known as a single nucleotide polymorphism, or SNP, can increase or decrease a person’s iron status.
Researchers from UCL and Imperial College London used a method …read more

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A danger to public health? Uproar as scientist urges us to eat more salt">

A danger to public health? Uproar as scientist urges us to eat more salt

Exclusive: In his new book, James DiNicolantonio claims salt could make us healthier. But experts have condemned the advice as potentially dangerousPublic health experts in the UK have spoken out against a new book that claims many of us should be eating more salt, not less – claiming the advice could endanger people’s health.New York scientist James DiNicolantonio says in his book The Salt Fix that the World Health Organisation and the US and UK advisory bodies on diet have got it wrong with their advice to cut down on salt. Related: Research criticising 1980s fat guidelines misguided, say scientists Related: Study suggests link between fall in salt intake and drop in heart attack deaths Related: Why almost everything you’ve been told about unhealthy foods is wrong … …read more

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