Mithridate, also known as mithridatium, mithridatum, or mithridaticum, is a semi-mythical remedy with as many as 65 ingredients, used as an antidote for poisoning, and said to have been created by Mithridates VI Eupator of Pontus in the 1st century BC. It was one of the most complex and highly sought-after drugs during the Middle Ages and Renaissance, particularly in Italy and France, where it was in continual use for centuries. An updated recipe called theriac (Theriacum Andromachi) was known well into the 19th century.Mithridate takes its name from its inventor, Mithridates VI, king of the ancient Anatolian Kingdom of Pontus (134 to 63 BC), who is said to have so fortified his body against poisons with antidotes and preservatives that when he tried to kill himself, he could not find any poison that would have an effect, and, according to some legends, had to ask a soldier to run him through with a sword. The recipe for the reputed antidote was found in his cabinet, written with his own hand, and was carried to Rome by Pompey. It was translated into Latin by Pompey's freedman Lenaeus, and later improved upon by Nero...

Phosphate minerals contain the tetrahedrally coordinated phosphate (PO43−) anion, sometimes with arsenate (AsO43−) and vanadate (VO43−) substitutions, along with chloride (Cl−), fluoride (F−), and hydroxide (OH−) anions, that also fit into the crystal structure. The phosphate class of minerals is a large and diverse group, however, only a few species are relatively common. Applications Phosphate rock has high concentration of phosphate minerals, most commonly from the apatite group of minerals. It is the major resource mined to produce phosphate fertilizers for the agricultural industry. Phosphate is also used in animal feed supplements, food preservatives, anti-corrosion agents, cosmetics, fungicides, ceramics, water treatment and metallurgy. The production of fertilizer is the largest source responsible for minerals mined for their phosphate content. Phosphate minerals are often used to control rust, and to prevent corrosion on ferrous materials applied with electrochemical conversion coatings. ...

Natural skin care uses topical creams and lotions made of ingredients available in nature. Much of the recent literature reviews plant-derived ingredients, which may include herbs, roots, flowers and essential oils, but natural substances in skin care products include animal-derived products such as beeswax, and minerals. These substances may be combined with various carrier agents, preservatives, surfactants, humectants and emulsifiers.: 5–8 There are no legal definitions in the U.S. for advertising terms "natural" or "organic" when applied to personal care products. Consumers often express a preference for skin products with organic and natural ingredients. The personal skin care market based on natural products has shown strong growth. Clinical and laboratory studies have identified activities in many natural ingredients that have potential beneficial activities for personal skin care, but there is a shortage of convincing evidence for natural product efficacy in medical problems.Some natural products and therapies may be harmful, either to the skin or systemically. People prone...

As a pet owner, you want to provide your pet with the best possible diet to keep them happy and healthy. One of the ways that you can improve your dog’s diet is with high-quality organic dog food that eliminates growth hormones, chemical preservatives, and other unhealthy ingredients. However, with so many brands vying for ...

It may sound obvious, but one of the best ways to toss the toxins is to cook real, nutritious, organic meals at home as often as possible. In doing so, you’ll consume more beneficial fresh, whole foods and avoid inflammatory oils, sugar, preservatives, additives and more. Trust me, I know how convenient it is to pick up food or go out to eat - I mindfully do that with my family at least once a week - but oftentimes the convenience of eating out can actually make our lives harder, more stressful and less enjoyable because of the impact food has on our physical, mental and emotional health. Here are 7 tips that help simplify cooking at home so you can have wholesome breakfasts, lunches, dinners and snacks regularly. While it can take a little planning and adjusting to get used to cooking more, the empowerment, health and environmental benefits are well worth the effort. Plus, you’ll be modeling excellent lifelong habits for children if little ones are in the home. Tip #1: Meal Plan Weekly or Monthly Meal planning is extremely helpful for executing efficient homemade meals without expending the daily mental energy thinking about what to cook for dinner. Once you have your system down, meal planning can be quick and simple. To get the most out of meal planning, plan an entire week or month’s worth of meals on a weekend or your day off. If you do a month at a time, you can simply repeat the month over and over. This strategy works well if you’re a family with young kids who like consistency, but it works to do it weekly too and add in more variety. Either way, you can always sprinkle in new recipes you come across and want to try. There are endless meal planning and grocery list apps, downloads, calendars, and systems you can try based on your organization style. Some bloggers and nutrition experts even have pre-done meal plans, with recipes and grocery lists, you can purchase (Wellness Mama, 100 Days Of Real Food are good examples). For simplicity's sake (and to reduce screen time), a physical family calendar—like this — is great to write down a month’s worth of meals. You can also use a big blackboard in the kitchen to jot down the weekly menu so everyone can see (and help out). Try out a few different options to see what suits you best. Also, keep in mind that a meal plan is just a plan. Meaning, it can be adjusted and tweaked based on your family’s needs…or what you may have forgotten at the grocery store or farmer’s market, for the week. Tip #2: Buy Pre-Made Whenever Possible We do not cook everything from scratch! When Marilee began her healing journey several decades ago, almost everything had to be cooked at home. Thankfully today, there are many wonderful pre-made foods with real, organic ingredients you can buy in sustainable packaging. But the details count, especially if you’re healing, have an auto-immune disease, chronic illness, or food sensitivities. The primary things to look for are: Organic (especially for meat, dairy + The Dirty Dozen) No Genetically Modified (GMO) Ingredients No refined sugar No excitotoxins (see our list) No inflammatory oils (learn more here) No artificial ingredients/flavors/dyes/preservatives (including “natural flavor”) No citric and ascorbic Acid No refined salt Get more details in: Toss the Toxins in Your Pantry and Refrigerator. A few of our favorite organic food brands include: Primal Kitchen (condiments, dressings, snacks) Frontier Organic Spices Riega Foods taco seasonings Ancient Harvest & Lotus Foods (GF pastas) Lundberg Organic (rice) DeBoles Organic Jerusalem Artichoke Pastas Organico Bello and Eden Foods (spaghetti sauces) Jovial & Bionaturae (tomatoes + tomato paste in glass) Force of Nature, Primal Pastures and Reil Ranch pasture-raised organic meats, fish, and poultry SafeCatch and Vital Seafood for fish & seafood Bilinski’s Chicken Sausage Hu Grain-Free, Mary’s Gone Crackers & Flackers (crackers) Food for Life Organic Sprouted Corn Tortillas Eden Foods (sauerkraut + canned beans) Malk Organics (nut milks) AWG Bakery gluten-free bread Brodo Broth Co and Fond (bone broths) Yellowbird sauces Tip #3: Double (Or Triple) Up Recipes When You Can This is one of the best time-savers you will ever implement! Whenever you’re cooking something that will freeze well, such as meatloaf, pasta sauce, casseroles, stews, soups, burgers, meatballs, lasagna, salmon or tuna patties, muffins, etc., double or triple the recipe, and freeze what you don’t use for another time. Then all you have to do is pull out your extra meal, pop it in the oven or on the stove and put together a salad and/or quick veggie like steamed green beans or broccoli. Super easy and healthy. Tip #4: Put Your InstantPot To Work The InstantPot could be the best new kitchen appliance of the century! If you haven’t bought one, or if you have one but haven’t learned to use it, now is the time. It’s essentially a pressure cooker that’s really easy to use and can cook almost anything from meatloaf and mashed potatoes to fruit cobbler, cakes, and even a whole “roasted” chicken. It’s also incredible for quick-cooking beans, whole grains, and low-glutamate bone broths, as a slow cooker, and some models can be used as yogurt makers, air fryers, and sterilizers. One caveat: as Marilee mentions in How to Cook for Optimal Nutrition, it’s important not to rely on your InstantPot exclusively and to incorporate a variety of other cooking methods (steaming, stir frying, roasting, and broiling are all great healthy and speedy methods). Tip #5: Batch Cook When You Can We realize this isn’t for everyone. But if you have a few hours you can block out on a weekend or day off, batch cooking can save you a ton of time on weeknights. I like to bake/roast a bunch of veggies tossed in avocado oil and sea salt that we can make bowls out of or have as a side with fresh fish or a meat dish. I usually cut up sweet potatoes, red potatoes, beets, butternut squash, yellow squash, zucchini, onions and garlic separated into sections in a few glass Pyrex dishes or cookie sheets. I also like to saute mushrooms and Brussels sprouts on the stove while those are in the oven. In order to maintain the integrity and nutritional value of the food, it’s good to keep these 5 batch-cooking/meal prep recommendations in mind: In general, avoid pre-cutting/pre-slicing all your vegetables for the week if not cooking until days later. Once fresh veggies are cut, they can lose valuable nutrients. That said, be flexible here because it’s much better to eat your veggies period than not because you don’t have time to prep them last minute. But if you can, try to cut them just before cooking. A few exceptions are: Prepping lettuce, in which the whole leaves can be broken off the head, washed, stored in mason jars or with unbleached paper towels in silicone bags, then quickly chopped up or torn just before serving. Pre-cutting veggies to munch on (because this ensures you’ll actually eat them). Simply store them in filtered water in mason jars in the fridge. Trimming asparagus ends to store in water, which preserves their freshness. Avoid storing food in plastic containers or bags which leach chemicals into food. Instead, opt for Pyrex, glass storage containers, mason jars, or high-quality silicone bags. While batch-cooking and freezing some meals for easy weeknight prep is great, try not to rely on freezer meals exclusively as nutrients are lost in the freezer. If you pre-cook a dish on the weekend then reheat it during the week, just heat up the amount you’re going to eat. It’s not ideal to reheat it twice for leftovers; for both food safety and nutrient density reasons. Reheat batch-cooked meals in the oven or toaster oven, on the stovetop, or in a non-non-stick air fryer (like this glass one or a stainless steel toaster oven-style air fryer). We do not recommend using a microwave as they are a source of RF (radio frequency) exposure and have been shown to degrade food quality. Get more tips for prepping your produce to save money and waste in: How to Keep Fresh Produce Fresher Longer. And check out one of our favorite books on the topic: Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity. Tip #6: Soak Beans And Grains The Night Before, Then InstantPot Them Sadly, most canned foods contain can liners made with BPA, a hormone disrupting chemical that leaches into the food. Even if you see “BPA-free” listed on the label, unfortunately, BPA has been substituted with another hormone-disrupting bisphenol chemical like BPS or BPF. We love Eden Foods because they use cans lined with a non-toxic resin. For this reason, we opt for foods sold in glass, Eden canned foods, or just cook our own. The InstantPot has made cooking dried beans a cinch. Just soak overnight in water to cover with 1 tablespoon of lemon juice. Pour off soaking water and cook according to the Instant Pot directions. It’s convenient to cook a triple batch and freeze them in glass or silicone bags for future needs. It’s also beneficial to soak whole gluten-free grains overnight in water to cover plus 1 tablespoon lemon juice to reduce their phytic acid content (phytic acid is an anti-nutrient present in most grains) and speed up cooking time. Then, pour off the soaking water and throw those into the Instant Pot to reduce the cooking time by at least half. A win-win. Tip #7: Always Have A Default Meal In Your Back Pocket Life happens…especially around dinnertime when you’re trying to squeeze in 5 more minutes of work and everyone’s hungry. As you’re planning your meals, be sure to keep items for a quick go-to meal stocked. Things like gluten-free spaghetti with organic pre-made sauce, pre-made frozen burgers, quick salmon patties made from canned wild-caught sockeye are great. Two go-tos in my home are organic, grass-fed hot dogs (just the meat, sans buns) with green beans, sauerkraut, Eden garbanzo beans or black-eyed peas and maybe a simple salad, as well as tacos with ground meat, Eden black or pinto beans, avocado slices, raw organic cheese, and salsa. We’d love to hear yours! Want more real food, real life cooking tips and recipes? Join us on Instagram @branchbasics, and check out the Food section of our Wellness Center.