Beinghealthywithme’s Blog

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The 'Real' Egg is darker because it has more Beta Carotene.

The 'Real' Egg is darker because it has more Beta Carotene.

Real Eggs

Let me define real eggs first, in case you don’t know. Real eggs are eggs that were collected from hens who:

1 – Were free to roam around a pasture
2 – Ate what ever they could find, including bugs
3 – Had plenty of space
4 – Were happy, like chickens should be


According to Food Renegade These eggs contain:

* 1⁄3 less cholesterol
* 1⁄4 less saturated fat
* 2⁄3 more vitamin A
* 2 times more omega-3 fatty acids
* 3 times more vitamin E
* 7 times more beta carotene
* 4 to 6 times more vitamin D

Where do you find such novelties?

Well, you can try,, or for starters. None of those websites ended up working out for me. Where I found my eggs is from the classifieds section of That’s the most popular news station in Utah (where I live). But chances are you don’t live in Utah, so go to the Classifieds section of the most popular news station in your state/area. Or try your local chapter: I contacted mine, and she was pretty helpful and nice. They can help you find real food.

Raw Eggs

If you do get your hands one real eggs, make sure they come from healthy hens! If they are from healthy hens, then they won’t have salmonella, and you can eat them raw! According to Dr. Mercola the chances of hens-in-fernseating a contaminated egg are 1 in 30,000. And raw eggs are really good for you. They are still a ‘live’ food. Just throw them in a shake. Eat several a day if you have access to that many eggs. Eggs are so good for you.

You can also try keeping hens as pets, if you are permitted in your area. One day I will try this, but that is not this day.

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Corn converts quickly to sugar and so it is best avoided. It is also a grain, not a vegetable. Grains are harder to digest, in general. Avoid eating too much corn. Corn is everywhere!:

*High Fructose Corn Syrup (avoid is completely), even worse is crystallized fructose which is supposed to be healthy, but it has a higher concentration of fructose than HFCS!

* The obvious (corn, corn starch, corn meal, corn syrup, etc)

* Corn Derivatives (it’s a long, long list of chemicals, too long to reproduce here)

* Basically any ingredient that doesn’t specify it’s food source. (For example malt can be from corn or barley. Vinegar… guess what the cheapest source is.)

* Scented things like perfume, candles, air freshener, etc

* Cleaning supplies including laundry soap

* Fruits and vegetables (Many are coated with corn wax or oil or washed with water and citric acid. This includes many organic. It makes them shine.)

* Iodized salt (Corn is the glue that makes the iodine stick)

* Dairy products (Any milk with vitamins (most have A and D) use a corn derivative to help them “stick”. Plus most US milk is corn fed and it does pass through with the protein intact. Grass fed is best!)

* Meat (Most wrappers are dusted with corn to prevent them from sticking. Also any added colors or flavor solutions often contain corn.)

* Eggs (Corn oil rubbed on the shells, which are porous, so it can get through)

* Bread (Besides the obvious they can be cooked on corn meal so it sticks to the crust… and not labeled as containing corn)

* Medicine (Cornstarch is used as a filler in a lot of pills and capsules)

* Gasoline (A lot is now 10% or more ethanol.)

* I believe a lot is also GM

So, don’t over do it on corn.

I’ve learned something very important over the past few months: If I’m bored, then I eat! Even if I’m full, I just kind of want to snack on something if I’m not doing anything else. Well, a lot of times the snacks available aren’t very healthy.

One day, I had just finished a good/nutritious meal, and about an hour later, I was still full, but I found myself snacking. I was snacking on things that weren’t that good for me.

How can I stop doing this?!

Well, I discovered the solution to my problem: DO SOMETHING!!!

If you are doing something, then you aren’t eating, and you don’t even think about your stomach. There are so many things to do. You can read a book, do laundry, go shopping, check your email, write a letter to somebody, call a friend or member of the family, go to the library, do homework, sew a blanket, learn something new, etc…

Don’t waste your time over-eating when you could be doing something productive!

I love yogurt, and I have for a long time. So, one day, I wondered if it was remotely possible to make your own, and you probably know that it is! I’ve tried a few different ways, and let me share with you my favorite way. And it’s really easy, that’s why I like.

What you need:
2 glass jars, glass is much better than plastic
a pot, or something to heat your milk in
7 cups of milk, you’ll be heating the milk to 180 degrees, which basically pasteurizes it, unfortunately
1/2 cup of yogurt starter, from a previous batch or from store-bought yogurt without thickeners. Apparently, after a while you’ll need to buy more yogurt because your culture will weaken.
1/2 cup of dried milk powder to thicken
-a small cooler
-2 heat packs. I’m not sure what they’re called, but ours are socks filled with corn.

That looks like a lot, but you probably already have most of that.

This is how I do it. And your yogurt will be thick, because of the milk powder!

1 – Heat the milk to 180 degrees in a pot. I use a saucepan. Like I mentioned, this kills all the good bacteria. I wish there was another way. If there is, then I don’t know about it. If you have access to milk from grass-fed cows, then that is best. It’s good to heat the milk slowly because it doesn’t damage the milk as much. I usually heat it on medium heat, which is probably to fast, but I’m usually in a hurry.

2 – While the milk is heating, add the 1/2 cup powdered milk. Whisk it around and if you have any clumps, scoop them out. If your not careful, then the milk will scald at the bottom. But if it does, then don’t worry about it.

3 – Once the milk reaches 180 degrees, take it off the heat and let it cool. I pour it into a big glass measuring cup.

4 – Get your yogurt starter out so that it can be warming up so it doesn’t shock the milk.

5 – Let the yogurt sit until it reaches 100 degrees.

6 – Once it reaches 100 degrees, whisk in the yogurt starter.

7 – Have your heat packs ready by microwaving them for three minutes.

8 – Pour your milk-yogurt mixture into glass jars. It takes two large mason jars for me. It works out well.

9 – Put the jars (with the yogurt) into the cooler (like this one).

10 – Let is sit for 8-10 hours (or however long you prefer) and then enjoy!

You can add fruit, vanilla, jam, or sugar if you can’t stand the sour taste. I drink kefir everyday, so the sour taste in the yogurt is nothing.

This recipe makes about 64 ounces of yogurt, which costs:

– Using pasteurized/normal grocery store milk ($1.59 where I live)– about 60 cents

– Using organic milk ($3.00)– about $1.50

– Using grass-fed, raw milk ($6.00)– about $3.00 for 64 ounces!

The cheapest yogurt that you can buy here in the grocery store can be as low as $3.00 for 64 ounces. And that yogurt is dirt cheap. Most brands are about twice that, depending on what size you get, and what brand.


Microwaves just aren’t natural. I used to use the microwave tons and after a while, I started to hesitate more and more before I put something in there. Now I haven’t use a microwave in a long time. Maybe it’s me being overly cautious, but I tend to be that way when my health is on the line.

How do they work?

I read about this in a textbook once, but Dr. Mercola says it better:

“…microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second.

All this agitation creates molecular “friction”, which heats up the food. This unusual type of heating also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them.”

Food should not be cooked that way.

My research on microwaves:

Anti Microwave Website – I’ll go over the most interesting things from this website, and some of them are not from that website.

1 – It cooks food from the inside out. That’s gross and weird.

2 – Someone heated blood in the microwave before a transfusion, and the person who received the blood died.

3 – Microwaves decrease hemoglobin levels after using microwaves for a month.

4 – After using a microwave for a year, unrecognizable mutations were found in the patients.

5 – Decreased good cholesterol (HDL), increased bad (LDL)

6 – Brain damage

7 – Produces free radicals

8 – Microwaved food is hard to digest

9 – Microwaves cause molecular damage to the food you make

The site gives a great/disturbing list of things that microwaves do to your food:

“1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside – and galactoside – elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.”

To conclude

This is one where (if the evidence isn’t good enough) you just kind of have to follow your instinct and common sense. Microwaves are not natural. Not natural = bad. So, microwaves = bad.


Estrogen is a hormone that is in both males and females (not as much in males though) and so you would think that consuming things with it would be alright, right?

Well, no, and many probably already know that. I’m determined to make you learn something anyways!

So, without getting into the role that this hormone plays in our body, I’ll mention some things that it’s found in and the first three main things that come to mind are:

1 – Plastic – the more flexible the plastic the worse it is, and the more toxic ____ (feel in the blank) it leaches into your food. I still use plastic, but I’m trying to stop! I have a glass water bottle, and it’s kind of heavy, and I’m deathly afraid of breaking it, but with a little extra care I’ve been fine. I’ve also read somewhat about SIGG bottles which supposedly don’t leak toxins. If you are interested in them, you could go here. No, I am not affiliated with them or anything 🙂

2 – Flaxseed – this one is sad for me, I’m really working on finding a good omega-3 supplement for my diet right now. This would have made the hunt simple. But no. Even though it is plant based, it still is like the estrogen in your body and can raise your levels. Your body produces all you need.

3 – Soy – Soy is supposed to be a health food but it’s not. There are some good things about it, but the bad far outweigh the good. The soy companies lead us to believe that like the Chinese eat tons of soy, but they eat hardly any at all, just a few teaspoons a day. And the soy they do eat is fermented (which is another story) so it’s easier to digest. Soymilk tastes really good, but it’s definitely a bad choice. Your best choice is probably to avoid soy altogether, unless maybe you’re chinese and your body is used to it.

Other different hormone disrupters:

1 – Phthalates – Usually in things you use to care for your body, like shampoo. The shampoo/conditioner/chapstick I use is almost completely natural (like 98%). It’s not organic though, but it will have to do. I read that the lipstick you put on all ends up being absorbed, so you are basically eating it.

2 – Pasteurized Dairy – Try to find raw milk. If you look around and it’s not illegal where you live, then you should be able to find some. Popularity for it is definitely growing!

Oooh. Here are some more good ones, after doing a search. I’ll summarize them below.

3 – Propyl gallate – A preservative used to prevent fats and oils from spoiling.

* Hair products
* Adhesives and lubricants
* Processed meat products and potato products
* Chicken soup base
* Chewing gum and candy
* Dried milk
* Baked goods, and more

4 -4-hexylresorcinol, which is used to prevent discoloration in shrimp and other shellfish.

* Pharmaceutical acne treatments
* Anti-dandruff shampoo
* Sunscreen lotions
* Antiseptic mouthwashes
* Skin wound cleansers
* Throat lozenges

January 2020
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