The Master Tonic: The Natural Antibiotic Solution - Four Thieves
As the world becomes more conscious of the corruption within the pharmaceutical industry, alternative medicine has gained popularity. In light of this fact, we would like to share an age-old tonic recipe that will help you maintain your health and fight off common illnesses. Since its discovery – which is an interesting tale in itself – the Four thieves Tonic has been used in households across the world.
There are many speculations surrounding the origins of the tonic, making it near impossible to determine what truly occurred. However, despite the uncertainty of the tale, hundreds of thousands of people worldwide still make and use the Four Thieves tonic, and swear by its effectiveness.
During the great plague of London, in the year 1066, four thieves plundered the homes of the dead and the dying, confident that they would not contract the deadly disease. Upon their eventual capture and conviction, the four thieves offered to reveal their secret of evading the virus in exchange for their freedom.
According to this particular rendition of the tale, the thieves had carried about their possessions a sponge soaked in a vinegar solution, spiced with herbs and other natural ingredients. Soon after, apothecaries announced the latest curative of the plague, called “Four Thieves Vinegar.” The tonic remained on the market, even long after the plague’s disappearance.
Although this tale has likely become skewed – as has the original recipe – the Four Thieves Tonic, also know as the master tonic, is still widely used as a treatment for viral, bacterial, fungal and parasitic conditions. Some even regularly use the tonic to strengthen the immune system during cold and flu seasons.
The following recipe was obtained from Earth. We Are One.
Ingredients
24 oz/700ml Organic Apple Cider Vinegar
¼ cup finely chopped garlic
¼ cup finely chopped onion
2 fresh peppers, the hottest you can find
¼ grated ginger
2 tbsp grated horseradish
2 tbsp turmeric powder or 2 pieces of turmeric root
Preparation
1) Combine all the dry ingredients in a bowl.
2) Transfer the mixture to a mason jar.
3) Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consists of dry ingredients.
4) Close jar and shake well.
5) Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
6) After 14 days, strain the liquid through a plastic strain. For better results, put a gauze over it. Squeeze well to ensure all the juice comes out.
Extra Tip: To reduce waste, the dry mixture can be used to spice up a number of dishes. Oriental dishes, especially.
Dosing
1) Caution: The tonic is very strong in flavor and is very hot.
2) Take 1 tablespoon every day to strengthen immune system and fight cold.
2) Gargle and swallow.
3) Increase amount every day until you reach a dose of 1 small glass per day (liquor glass).
4) If suffering with a more serious disease of infection, take 1 tablespoon of the tonic 5-6 time per day.
5) The tonic is safe for pregnant women and children – doses must remain small.
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Drugs vs. Herbs As Medicine: What Does The Bible Say?
Seems today people expect a lot of medicine and their doctors – maybe too much. For some, like my parents, medicine had become some sort of secular religion. They worshiped their doctors. Due to the triumphs of antibiotics, pharmaceutical creations, the ascendancy in life expectancy and highly-touted restorative surgeries, it has lead to the expectation that medicine could fix anything. But a crisis in expectations has lead to disillusionment.
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Surgeons Admit Mammography is Outdated, Harmful at Best
In 2016, an estimated 246,660 new cases of invasive breast cancer, 61,000 new cases of non-invasive breast cancer, and 40,450 breast cancer deaths are expected to be recorded in the United States alone. With the rising rates of breast cancer, mammography has gained popularity globally as the most effective screening technique to detect the most common cancer among women.
I believe that if you did have a tumor, the last thing you would want to do is crush that tumor between two plates, because that would spread it. — Dr. Sarah Mybill, General Practitioner
Centers for Disease Control and Prevention insists mammograms are the best way to find breast cancer early, when it is easier to treat and before it is big enough to feel or cause symptoms. Having regular mammograms can lower the risk of dying from breast cancer, claims the leading national public health institute of the United States.
I think if a woman from the age of 50 has a mammogram every year, or every two years, she’s going to get breast cancer as a direct result from that. — Dr. Patrick Kingsley, Clinical Ecologist
This, despite the fact that the World Health Organization’s International Agency for Research on Cancer (IARC) recently excluded mammography for women under 50 – based on scientific evidence of limited efficacy in reducing breast cancer mortality for women between 40 and 49 – the IARC working group further noted that early detection of breast cancer through mammography screening have important harmful outcomes such as false positive results, over-diagnosis, over-treatment and radiation-induced cancer.
Salmon Confidential - Canadian Government Cover-Up Threatens Your Health
Many environmental experts have warned about the unsustainability of fish farms for a decade now, and we have documented those objections in many previous articles. Unfortunately nothing has yet been done to improve the system.
As usual, government agencies and environmental organizations around the world turned a blind eye to what was predicted to become an absolute disaster, and now the ramifications can be seen across the globe, including in British Columbia, Canada.
Salmon Confidential is a fascinating documentary that draws back the curtain to reveal how the Canadian government is covering up the cause behind British Columbia’s rapidly dwindling wild salmon population. A summary of the film reads:1
“When biologist Alexandra Morton discovers BC’s wild salmon are testing positive for dangerous European salmon viruses associated with salmon farming worldwide, a chain of events is set off by government to suppress the findings.
Tracking viruses, Morton moves from courtrooms, into British Columbia’s most remote rivers, Vancouver grocery stores and sushi restaurants.
The film documents Morton’s journey as she attempts to overcome government and industry roadblocks thrown in her path and works to bring critical information to the public in time to save BC’s wild salmon.”
If you think watching a documentary about wild fish sounds boring, this film may well change your mind. It provides sobering insight into the inner workings of government agencies, and includes rare footage of the bureaucrats tasked with food and environmental safety.
It reveals how the very agency tasked with protecting wild salmon is actually working to protect the commercial aquaculture industry, to devastating effect.
Once you understand just how important wild salmon are to the entire ecosystem, you realize that what’s going on here goes far beyond just protecting a fish species. Without these salmon, the entire ecosystem will eventually fail, and in case you’ve temporarily forgotten, you are part of this system, whether you’re a Canadian or not...
'Keystone' Species Missing in Action by the Millions
As explained in the film, a “keystone” species is a species of animal that is essential to the functioning of the ecosystem. It’s a species that other animals cannot survive without. In British Columbia (BC), pacific salmon are a keystone species. They fill hundreds of streams and rivers, feeding hundreds of species, including humans. Alas, since the early 1990’s, salmon numbers have rapidly dwindled, coinciding with the introduction of aqua farms raising farmed salmon.
Each year, millions of wild salmon go missing, and many are found to have died before spawning. They can be found littering the shores of rivers and streams in BC in large numbers.
Biologist Alex Morton has followed and studied the unusual decline in salmon stocks for nearly 30 years. She noticed that as commercial fish farms moved into the area, they had a detrimental impact on wild fish. The most obvious was a dramatic rise in parasitic sea lice in juvenile salmon, which naturally do not carry the lice. But that was just the beginning.
Fish farms breed pathogens that can spread like wildfire and contaminate any wild fish swimming past. Norway has recognized this problem, and does not permit fish farms to be located in rivers or streams populated by valuable native species. In British Columbia, no such restrictions exist.
On the contrary, not only has the Department of Fisheries and Oceans Canada (DFO) never taken the spread of disease into account when approving salmon farms in sensitive areas such as the Fraser River, the agency is actually covering up the fact that fish farms are the cause of dwindling salmon stocks.
Wild Salmon Declines Traced Back to Salmon Farms
The film discusses the fate of Dr. Kristy Miller, head of molecular genetics at DFO, who, using DNA profiling, discovered that the fish that die before spawning have a number of DNA switched on that healthy fish do not. In a nutshell, the wild salmon are dying from leukemia, retroviruses, brain tumors, and immune system decay...
Salmon leukemia virus raged through fish farms in the area in the early 1990’s when the farms were first introduced. A retrovirus, salmon leukemia virus attacks the salmon’s immune system, so it dies of something else, much like the process of AIDS. At the time, it was discovered that virtually all the BC Chinook salmon farms were infected. They also discovered that the virus killed 100 percent of the wild sockeye salmon exposed to it. Yet nothing was done...
Instead, as soon as Dr. Miller traced the problem to fish farms, she became ostracized, and effectively put under gag order. When her findings were published in the distinguished journal Science in 2011, the DFO did not allow her to speak to the press, despite the fact that her findings were hailed as some of the most significant salmon research of the decade.
Two years earlier, in 2009, the Fraser River experienced the worst salmon run in recorded history. Some 10 million fish went missing, leaving traditional people living along the river without catch. In response to the public outcry, the Canadian government created the Commission of Inquiry Into the Decline of Salmon in the Fraser River, also known as the Cohen Commission. The inquiry cost $26 million dollars and spanned across 150 days of hearings. Theories presented for the mysterious disappearance of the salmon included overfishing, sharks, water temperature, pollution, even predatory giant squid!
It wasn’t until the very end that attention was finally turned to the most logical source: salmon farms.
Dr. Ian Fleming testified about Norway’s discovery that fish farms are a source of pathogenic disease that can decimate native fish, and therefore does not permit salmon farms in certain areas frequented by wild salmon. British Columbia, in contrast, has approved at least 10 farms in one of the narrowest channels that wild sockeye salmon migrate through, and disease risk was not considered when approving any of them.
Lethal Salmon Virus Found in Every Region with Installed Salmon Farms
Dr. Rick Rutledge, professor and fisheries statistician at Simon Fraser University worried about river inlet sockeye, which were also dwindling in numbers just like Fraser River sockeye. He discovered that the river inlet sockeye were infected with Infectious Salmon Anemia Virus (ISA), also known as salmon influenza. This highly lethal and much-feared virus has proliferated in every region across the globe where Atlantic salmon farms have been installed.
First detected in Norway in 1984, infection spread to other countries via egg imports. In Chile, ISA wiped out 70 percent of the country’s salmon industry, at a cost of $2 billion. But Chile has no native salmon to decimate. British Columbia does... And contrary to Chile, the wild salmon of BC are absolutely critical to the ecosystem and residents of the area. The locals don’t just make money off these fish; it’s a main staple of their diet.
According to Morton, at least 11 species of fish in the Fraser River have been found to be infected with European-strain ISA, yet the Canadian food inspection agency has aggressively refuted the findings, and even attacked the credibility of two of the most preeminent experts on ISA testing, who testified that positive results were found to the Cohen Commission.
In fact, everyone who has spoken up about these salmon viruses, which can be traced back to salmon farms, has been shut down in some way or another. And by muzzling scientists like Dr. Miller, the Canadian government has effectively put the entire BC ecosystem at grave risk, just to protect commercial fish farming and international trade. In so doing, they’re also allowing potentially contaminated farm-raised salmon to be sold, exported, and consumed.
You May Be Buying Salmon Infected with Dangerous Fish Viruses
Morton tested farmed salmon purchased in various stores and sushi restaurants around British Columbia, and samples tested positive for at least three different salmon viruses, including:
- Infectious Salmon Anemia Virus (ISA)
- Salmon alphaviruses
- Piscine reovirus, which gives salmon a heart attack and prevents them from swimming upriver
The problem with this, aside from the unknown effects on human health from eating salmon with lethal fish viruses, is that viruses are preserved by cold, and fish are always kept frozen for freshness. Then, when you wash the fish, the viruses get flushed down the drain and depending on your sewer system, could be introduced into local watersheds. The environmental impact of this viral contamination is hitherto unknown, but it’s unlikely to be completely harmless.
“This is why it must become public,” Morton says. She insists that consumers, stores and trading partners must become aware of this problem, and be the ones to insist on proper testing and remedial action. It’s not just about protecting certain species of fish, it’s about the health of the ecosystem as a whole; it’s about human health and food safety as well.
How can you tell whether a salmon is wild or farm raised? As explained by Morton, the flesh of wild sockeye salmon is bright red, courtesy of its natural astaxanthin content. It’s also very lean, so the fat marks, those white stripes you see in the meat, are very thin. If the fish is pale pink with wide fat marks, the salmon is farmed.
Farmed Fish Pose a Number of Health Hazards to Your Health
Farm raised fish of all species can spell disaster for your health in a number of ways. It's important to understand that ALL farm-raised fish – not just salmon -- are fed a concoction of vitamins, antibiotics, and depending on the fish, synthetic pigments, to make up for the lack of natural flesh coloration due to the altered diet. Without it, the flesh of caged salmon, for example, would be an unappetizing, pale gray. The fish are also fed pesticides, along with compounds such as toxic copper sulfate, which is frequently used to keep nets free of algae.
Not only do you ingest these drugs and chemicals when you eat the fish, but these toxins also build up in sea-floor sediments. In this way, industrial fish farming raises many of the same environmental concerns about chemicals and pollutants that are associated with feedlot cattle and factory chicken farms. In addition, fish waste and uneaten feed further litter the sea floor beneath these farms, generating bacteria that consume oxygen vital to shellfish and other bottom-dwelling sea creatures.
Studies have also consistently found levels of PCBs, dioxins, toxaphene and dieldrin, as well as mercury, to be higher in farm-raised fish than wild fish. This fact alone would be cause to reconsider consuming farmed fish!
Wild caught fish have already reached such toxic levels, it's risky to recommend eating them with a clear conscience. For example, according to a US Geological Survey study, mercury contamination was detected in EVERY fish sampled in nearly 300 streams across the United States. More than a quarter of these fish contained mercury at levels exceeding the EPA criterion for the protection of human health. So, when you consider the fact that factory farmed fish typically are even MORE toxic than wild-caught fish and also contain an assortment of antibiotics and pesticides, avoiding them becomes a no-brainer – at least if you're concerned about your health.
To learn more about the differences between farmed salmon and wild salmon, specifically, please see my interview with Randy Hartnell, founder-president of Vital Choice Wild Seafood and Organics. I'm a huge fan of their wild sockeye salmon, and beside a fish dinner at a restaurant here or there, Vital Choice salmon is about the only type of fish I eat.
Buying Local Increases Food Safety and Food Security
Morton recommends buying local foods and wild fish. I couldn’t agree more. As mentioned in the film, disease in farm animals is one of the biggest sources of epidemics in humans. Therefore, the health of food animals cannot be treated as some sort of idealistic notion relegated to tree-huggers and animal-welfare crusaders.
Fish farms are the aquatic version of a confined animal feeding operation (CAFO), and just like their land-based cattle- and chicken farms, aquatic CAFO’s are a breeding ground for disease and toxic waste, and produce food animals of inferior quality. Due to the dramatically increased disease risk—a natural side effect of crowding—these animals are further contaminated with drugs, and in the case of salmon, synthetic astaxanthin, which is made from petrochemicals that are not approved for human consumption.
Wild salmon are dying from diseases cultivated and spread by salmon farms. Where is the sense in this? And instead of selling wholesome, nutritionally-superior wild salmon, Canada is selling inferior and potentially diseased salmon raised in fish farms. Who benefits, and who loses?
The industry will tell you the world needs inexpensive food, and inevitably, they insist that such foods can only be created using the latest technology and artificial means. The latest example of this craziness is the creation of what amounts to a vegetarian fish diet designed for carnivorous fish.2 Instead of fishmeal, the protein in this feed comes from bacteria, yeast or algae instead. This way, fish farms will not need to use valuable wild fish to feed farmed fish, and this, they claim, will help alleviate world hunger... Never mind the fact that by altering a fish’s diet in such a drastic way, you’re undoubtedly altering its nutritional content as well.
So at what cost should we clamor for cheap foods? At the expense of our environment and, potentially, the very lives of our descendants? We cannot be so blindly arrogant as to think that we can survive as a species if we allow the ecosystem to fall apart.
The ramifications of our large-scale, mass-producing, chemical-dependent food system are incredibly vast, which is why I urge you to become more curious about your food. Where, and how was it raised, grown, or manufactured? These things do matter; for your health, and the health and future of our planet.
Like Morton, I am also very concerned about our vanishing freedoms and increasing “corpotocracy,” where citizens are ruled by multi-national corporations with just one goal in mind: Maximizing Profit. A glaring example of this loss of freedom was Bill 37—the inappropriately named “Animal Health Act” which, had Canada made it into law, would have made it a crime to report farm animal disease to the public. Under this bill, informants would face a $75,000 fine and two years in prison simply for naming the location of a disease outbreak. Fortunately, the Act was dropped, but could potentially be revived sometime in the future...
Source
Quick and Easy French Toast
Vanilla extract and cinnamon bring a richness of flavor to French toast. Pick your favorite bread - white, Italian, French or whole wheat. Serve with Maple-Flavored Syrup.
Spicy White Bean & Chicken Chili
This dish, which cooks in only 20 minutes, is a delicious blend of chicken, white beans and green chiles in a spicy sauce.
7 Trusted Injury Treatments That Are Dead Wrong
7 Trusted Injury Treatments That Are Dead Wrong Update your first-aid kit and learn which common treatments for burns, poisoning, excess bleeding, and other injuries can be dangerous to use in an emergency. Some of us have relied on an old wives’ tales if you get a burn rub butter on it. First-aid treatment has evolved, and many of our mothers’ remedies are no longer recommended. Take a look inside your first-aid kit: bandages, some gauze, painkillers, a tube of antibacterial cream, maybe iodine or hydrogen peroxide. We're all familiar with these tried-and-true solutions. Standard first-aid response may sometimes be the worst thing you can do in an emergency.
They may be tried, but they're not all true. “Many people still use their mother’s remedies, like putting peroxide on a wound,” says Michael VanRooyen, professor of emergency medicine at the Johns Hopkins School of Medicine. “This, and other remedies are very common, but wrong.” After years of research, experts are finding that your standard first-aid response may sometimes be the worst thing you can do in an emergency. Here’s how to update your first-aid kit.
The right way to treat burns
BURNS
Butter
You burn your hand—on the stove, an iron, or a hot plate. According to a popular old wives’ tale, you should spread some butter on the burn to ease the pain. But that isn't a good idea, says VanRooyen. “Butter was thought to coat the burn, but it can cause infection and create an environment for bacterial growth.”
Better Bet
Run the burn under cool water immediately to help remove the heat and put an end to the damaging process. “The water will also clean the area, decrease the risk of infection, and make it feel better,” says VanRooyen. Next, wrap the burn with sterile gauze or a non adhesive bandage, and keep it clean and dry. If blisters form, don't break them—the fluid inside is sterile, and it creates a natural bandage over the burn.
The right way to treat poisoning
POISONING
Syrup of Ipecac
When a child swallows anything that’s poisonous, parents probably think they are well prepared if ipecac syrup is on hand. Wrong, says the American Academy of Pediatrics and the American Academy of Clinical Toxicology. If you have ipecac in your house, get rid of it. For years, ipecac was thought to be a good way to treat a child who had swallowed a toxic substance, but not anymore.
Made from the root of a Brazilian plant, ipecac irritates the stomach to induce vomiting. But a recent study from the Cincinnati Children’s Hospital Medical Center found that ipecac doesn’t reduce ER visits or save lives. Maybe that’s because it doesn't always remove enough of the toxic substance from the body, says American College of Emergency Physicians spokesperson Charles Pattavina, an assistant professor of emergency medicine at Brown University Medical School. Ipecac can leave 40 to 50 percent of the toxin behind. It can also lead to excessive vomiting, a problem that may cause dehydration and prevent doctors from giving other treatments. Another risk: If the poisonous substance is caustic, like lye, it burns the esophagus when swallowed, and can burn it again when it comes back up.
Better Bet
Immediately call the national poison control hotline (800-222-1222), which will be answered by your local poison control center. (Paste the number on the back of your phone.) The experts will be able to tell you what, if anything, to do. If it’s a true emergency, they may send you directly to the ER. There the treatment of choice is often activated charcoal (AC), a very finely ground charcoal powder. When the tasteless powder is swallowed (often it’s mixed with soda), it can soak up the ingested substance like a sponge, preventing it from entering the bloodstream. The charcoal then passes through the digestive system and leaves the body.
It’s important to move quickly, since AC is best taken within an hour of ingesting the poison. Some poison control centers recommend having AC on hand (you may find it in drugstores), but stress that you should never use it without expert guidance. The poison control center will tell you if it’s necessary, and how much to use, which depends on the victim’s weight. Look for AC in powder form, or pre-mixed with water (called a slurry), not capsules—you’d need to swallow 50 of them to get the benefit, says Henry Spiller, director of the Kentucky Regional Poison Center.
The right way to treat excess bleeding
EXCESS BLEEDING
Tourniquets
Once upon a time, every well-trained Boy Scout in America learned how to stop bleeding with a tourniquet. But studies show this method causes more harm than good. “Only in the most dire circumstances would you want to put a tourniquet on somebody,” says Pattavina. Tourniquets can increase the risk of tissue damage or even the loss of a limb, and since there are other methods that can slow the blood flow—and preserve life—without the loss of the limb, tourniquets are out.
Better Bet
Apply direct pressure to the wound. This is what the Red Cross has always recommended and it’s the best solution, says VanRooyen. Simply place a clean cloth on the wound and press firmly; don’t remove the cloth, even if it gets saturated. If necessary, add more cloths right on top of the first. Applying direct pressure reduces blood flow to the wound. This should stop the bleeding and promote clotting, but still leaves blood circulating to the rest of the limb, says VanRooyen.
If that’s not enough, you can further slow the blood flow by applying pressure to the main artery of the upper arm or leg, depending on the site of the wound. You can learn about this procedure in a first-aid course or through the American Red Cross at
The right way to treat cuts and scrapes
CUTS AND SCRAPES
Hydrogen Peroxide, Iodine, Rubbing Alcohol, Mercurochrome
When the skin isn't broken, it’s hard to beat iodine for killing bacteria. That’s why doctors use it to clean an area before surgery. But when there’s a cut, says dermatologist Robert Kirsner, a spokesperson for the American Academy of Dermatology, full-strength iodine, hydrogen peroxide and rubbing alcohol can be toxic to skin cells, impeding healing. The chemical reaction (and bubbling) that occurs when hydrogen peroxide hits the skin isn’t only cleaning the wound—it’s killing healthy cells. And that stinging from the rubbing alcohol? This stuff hurts because it’s wiping out healthy tissue.
Putting iodine on cuts and wounds kills bacteria, says VanRooyen, but it won’t clean the wound. “You want to protect the good tissue, and iodine doesn’t do that.” Mercurochrome also kills bacteria, but as the name suggests, it contains mercury, which is toxic, and not generally recognized as safe, says the FDA. Today, doctors don’t use Mercurochrome.
Better Bet
Remarkably, cleansing a wound has become much simpler: “The most effective way to get rid of debris and bacteria without damaging healthy tissue is flushing the wound out with water,” says VanRooyen. Put the wound under a faucet, or spray it with the nozzle on the kitchen sink. Flush it with water to clear it of all debris. If you are worried about the bandage sticking to the wound, consider using an antibacterial ointment that contains bacitracin or neomycin to keep the area lubricated.
Eat More Coconut Oil Make Coconut Dots!
Consuming more coconut oil is about to get a little easier!
Making Dots is super easy and super healthy, they can be made in mass quantity and safely refrigerated for months. All you need is high quality organic coconut oil and ice cube trays with a silicone bottom for easy pop outs. A scant tablespoon of coconut oil is just the right size for the ways and means to meet 3 – 4 tablespoons a day goal! Your digestive tract, your hair, your skin, your brain and your heart will thank you for your choice! Here’s a list of how we get down with dots…
- smoothies and protein shakes – taste is undetectable
- bowl of oatmeal – delicious with a little honey
- cup of coffee – yummy blended until frothy
- on toast with honey – grands love this
- cooking, baking and frying – substitute coconut oil for butter in baking
- oil pulling! add one to two drops per dot
- healthy pets – at mealtime (namely dogs )
One tablespoon per meal is super beneficial for medium to large dogs, most will L O V E one or two dots in their food bowl or even as a frozen treat. On special days you can put a blueberry in each one, berries are good for our pups too!
QUICK FACTS
Coconut oil is a medium-chain fatty acid (MCFA), comprised of a chain of 12 carbon atoms.
Coconut oil is a saturated fat. Unlike the saturated fats in animal fats, which are long chain fatty acids (LCFA), coconut oil contains medium chain fatty acids (MCFA), mainly lauric acid, caprylic acid and capric acid.
Saturated fats are made of single carbon bonds, which mean that the oil is stable and not prone to oxidation or free-radical formation.
Coconut oil does not need to be refrigerated and has shown no signs of rancidity, even after three years of storage.
THE BENEFITS
The lauric acid in coconut oil is converted into monoglyceride monolaurin by the body, which keeps animals from getting viral, bacterial or protozoal infections.
Lauric acid is also found in abundance in breast milk so it has similar nutriceutical effects.
The MCFAs are broken down and used for energy production and seldom end up as body fat or as deposits in arteries.
Coconut oil gently elevates the metabolism, provides a higher level of energy and vitality, protects from illness and speeds healing.
In dogs, the MCFAs in coconut oil balance the thyroid, helping overweight dogs lose weight and helping sedentary dogs feel energetic.
Coconut oil has an anti-inflammatory effect and may help protect against cancer.
As a bonus, coconut oil improves any dog’s skin and coat, improves digestion and reduces allergic reactions.
MCFAs do not have a negative effect on blood cholesterol and help protect against heart disease.
Now that you're getting excited to make your own Coconut Dots, let’s map out the simple process of production. Gather your coconut oil, trays and something to melt your coconut oil in. Melt the coconut oil in a glass mason jar on low heat while it sits in a pan of hot water.
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Vegetable Broth
To make vegetable broth you will need a combination of leafy greens and root vegetables to get a well rounded broth. This recipe should be altered to your taste and the produce available in your area.
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