Cream of Tartar

Cream of Tartar is NOT good to consume but here are some things it is good for:

Cream of tartar (potassium bitartrate) is an inexpensive cleaning secret.

This long-forgotten gem of a cleaning agent may be used with a little water or vinegar to lift even the most stubborn stains. Unattractive grout driving you batty? Mold and mildew stains got you reaching for the Prozac? Burner pans and casserole dishes giving you fits? Cream of Tartar is your new best friend.

Cream of tartar is one of nature’s best bleaching agents.

Use a few tablespoons of cream of tartar with hot water or hydrogen peroxide and clean any aluminum pans which have discoloration or any rusty drains, pans, or stains.

Do you have copper kettles? Mix some cream of tarter with lemon juice and rub the copper with it. Rinse and be amazed!

How about a porcelain sink, tub, commode? Rub the porcelain surfaces with cream of tartar and watch the stains disappear.

Fabric stains? No prob. Mix a few teaspoons of cream of tartar with some glycerin and use like spray-and-wash. The results? This stuff will cure the ring around a shirt collar.

Just need a great nonabrasive cleaner? Mix 2 teaspoons of vinegar and 2 teaspoon of cream of tartar in a small dish (use 3 or 4 teaspoons of vinegar and 3 or 4 teaspoons of cream of tartar if you have more items to clean). Apply with your cleaning rag or scrub brush and let it sit for 5-10 minutes. Scrub. Wash with hot soapy water.

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Got info from another source.

Cravings

SOP:

“…Through the intemperance begun at home, the digestive organs first become weakened, and soon ordinary food does not satisfy the appetite. Unhealthy conditions are established, and there is a craving for more stimulating food…” CG 403.2} 

“... Luxurious dishes are placed before the children,—spiced foods, rich gravies, cakes, and pastries. This highly seasoned food irritates the stomach, and causes a CRAVING for still stronger stimulants…” {CTBH 17.2}

“Through the intemperance begun at home, the digestive organs first become weakened, and soon ordinary food does not satisfy the appetite. Unhealthy conditions are established, and there is a CRAVING for more stimulating food…”  {CTBH 31.2}

“Those who make determined efforts in the name of the Conqueror to overcome every unnatural 

CRAVING of appetite will not die in the conflict. In their efforts to control appetite they are placing themselves in right relation to life, so that they may enjoy health and the favor of God and have a right hold on the immortal life.” {Con 79.3}

  

“In this fast age, the less exciting the food, the better. Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of a like character, irritate the stomach and make the blood feverish and impure. The inflamed condition of the drunkard's stomach is often pictured as illustrating the effect of alcoholic liquors. A similarly inflamed condition is produced by the use of irritating condiments. Soon ordinary food does not satisfy the appetite. The system feels a want, a CRAVING, for something more stimulating.”  {CD 339.3}

Cravings are abnormal drives of a compelling nature, with no regard for a person's benefit. They can be seen as a perversion of a normal function, since they can cause us to eat to the point of pain-heedless of the fact that ill health may follow. APPETITE is a normal and protective mechanism, but when used to support cravings, it becomes destructive.

FINDING THE SOURCES

Among the most common sources of cravings are certain foods which can cause problems in sensitive individuals, even in small quantities.

Sugar is a common offender, and one seemingly innocent teaspoonful can do much damage in the sensitive person.

MILK AND ALL DAIRY PRODUCTS REPRESENT ANOTHER COMMON SOURCE OF CRAVINGS

Salty foods can initiate cravings, since they cause unrecognized thirst, and irritate the stomach lining. This, in turn, causes the stomach to send a message to the brain; and since all messages are received in the “business office” of the brain as “hunger,” it alerts the consciousness to be on the lookout for food. The craving then becomes a compulsion, overriding one's inhibiting and protective influences, and irrational behavior often ensues - sometimes to the consternation and confusion of the victim. Of course, if thirst is eliminated, the craving can be handled with much greater ease.

Meat contains naturally occurring purines, like guanine and other chemicals that have both an excitatory and depressive influence on the brain. The excitatory influence tends to promote craving, while the depressive influence tends to suppress any activity that would attempt to control the craving. Because of this, meat, and sometimes eggs, can irritate the nervous system and causes cravings in some people.

Caffeine and nicotine, both alkaloids of the same chemical family as purines, may also promote cravings by stimulating the brain and depressing inhibitory functions. The relationship of cause and effect is difficult to discern, since the craving is usually not directly associated with their intake. Because of the pharmacologic action of alkaloids, the brain doesn't receive all of the influence of the chemical at the time of use, nor even in the next four or five hours. A day or so later, the person may still be under the influence of alkaloids taken several days before. Unfortunately, this craving may not be for something as simple as food, but for drugs, alcohol, wanderlust, or some neurotic behavior, instead.

Habits or occupations may cause cravings, as demonstrated by persons who cook or prepare menus. If one becomes habituated to indulging the appetite while at work, the problem may develop into a serious habit of eating without restraint. It is important to never eat except at regularly scheduled mealtimes.

Eating too fast is another cause of cravings, since one receives inadequate satisfaction from his food and tends to eat more. Further, swallowing before the food has been properly chewed is a cardinal sign of nervousness, and eating too fast presupposes this. One should not swallow until food has become a cream in his mouth- and that requires calmness and discipline.

Finally, the absence of a set time or place for meals can promote cravings, just as tension or meal interruption can cause overeating through inattention. Eating with dignity and a certain form can act as inhibitors against overeating.

Note: This article presents principles designed to promote good health and is not intended to take the place of personalized professional care. The opinion and ideas expressed are those of the writer. Readers are encouraged to draw their own conclusions about the information presented.

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Got info from Agatha Thrash M.D.

Cranberries

The possible health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more. As far as healthy foods go, cranberries are at the top of the list due to their high nutrient and antioxidant content and are often referred to as a "super food." Not to mention, half a cup of cranberries contains only 25 calories!

THE FOLLOWING HEALTH BENEFITS HAVE BEEN ASSOCIATED WITH CRANBERRIES

1) URINARY TRACT INFECTIONS (UTIS)

The cranberry is perhaps best known for its role in preventing UTI's, especially for those with recurrent infections. The high level of proanthocyanidins (PACs) in cranberries helps reduce the adhesion of certain bacteria to the urinary tract walls, in turn fighting off infections.

A study published in the American Journal of Obstetrics and Gynecology in February 2016 reported that while cranberry capsules have been shown to help urinary tract infections, cranberry juice is far less effective. The reason for this is that it takes an extremely large concentration of cranberry to prevent bacterial adhesion. This amount of concentration is not found in the juices we drink.

2) CARDIOVASCULAR DISEASE

Some evidence suggests that the polyphenols in cranberries may reduce the risk of cardiovascular disease (CVD) by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.4

3) CANCER

Research has shown that cranberries are beneficial in slowing tumor progression and have shown positive effects against prostate, liver, breast, ovarian, and colon cancers.

4) DENTAL

The same proanthocyanidins in cranberries that help prevent UTIs may also benefit oral health by preventing bacteria and plaque from sticking to the surface of your teeth, according to Researchers at the Center for Oral Biology and Eastman Department of Dentistry at the University of Rochester Medical Center. Cranberries may also be beneficial in preventing gum disease. This is a perfect example of how some bacteria in the body can be good.

CRANBERRIES ARE A GOOD SOURCE OF VITAMIN C, FIBER AND VITAMIN E

VITAMIN C

A powerful natural antioxidant capable of blocking some of the damage caused by free radicals, as well as boosting the body's resistance against infectious agents, according to the University of Maryland Medical Center. Sailors once carried cranberries aboard their ships to avoid scurvy because of their high vitamin C content.

FIBER

The fiber in cranberries is another big benefit, providing 20% of the daily recommended value in every serving for maintaining a flushed system. The same amount is found in manganese. One serving of cranberries also provides 24% of the daily value (DV) in vitamin C, along with vitamin E (alpha tocopherol), the only form of this powerful antioxidant actively maintained in the human body.

According to the Department of Internal Medicine and Nutritional Sciences Program of the University of Kentucky, high fiber intakes are associated with significantly lower risks for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases.

Increased fiber intake has also been shown to lower blood pressure and cholesterol levels, improve insulin sensitivity, and enhance weight loss for obese individuals.

VITAMIN E

A fat-soluble antioxidant involved in immune function that may help prevent or delay the chronic diseases associated with free radicals.

Cranberries also contain vitamin K, manganese and a large array of phytonutrients, naturally occurring plant chemicals that help to protect the body from harmful free radicals and offer anti-inflammatory and cancer-preventing properties.

CRANBERRIES:

Can be frozen for several years. They usually reach their plump, firm, and red peak in October, just in time for holiday baking. That's the time to buy these berries, spread them in a single layer on a baking sheet, freeze them until solid, and then pop them in a freezer bag. That way, you can enjoy cranberry salad in July as easily as the winter months.

But in the end, each little red berry is worth its weight in nutritional attributes that can benefit nearly every area of the body. Scientists already know of cranberry’s ability to prevent heart disease, ulcers, urinary tract infections, and cancer, not to mention the ongoing advantages from the many vitamins, minerals, antioxidants, and phytonutrients it contains, such as anthocyanidins, cyanidin, peonidin, and quercetin.

So remember, whenever you add cranberries to your table, you're getting a double dose of goodness. If you find any sale stock up and enjoy cranberries all year long! 

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PLEASE DONATE TODAY, IF the Holy Spirit impresses you, (donate button below and on the side) so I can continue to help others. Thank you! If you can't see the donate button or want quick access – use this link: PayPal.Me/ReneeB

Got info from another source.