Vitamin K For Babies

I think the question that everyone misses is this…

Are babies born 'deficient' in Vitamin K?

Why do they think this is?

Did our Creator make a mistake?

From a sperm and egg to the miracle of birth…yet God forgot to give them adequate Vitamin K at birth so that man has to step in and fix that mistake?

That is utterly foolish...

A newborn's natural prothrombin levels reach normal levels between days 5 and 7, peaking around the eighth day of life, related to the buildup of bacteria in baby's digestive tract to produce the vitamin K that is necessary to form this clotting factor. Day 8 is said to be the only time in a baby's life when his prothrombin level will naturally exceed 100 percent of normal. First, in order to absorb vitamin K we have to have a functioning biliary and pancreas system.

**Your infant’s digestive system isn’t fully developed at birth which is why we give babies breast milk (and delay solids) until they are at least 6-months-old, and why breast milk only contains a small amount of highly absorbable vitamin K.

Too much vitamin K could tax the liver and cause brain damage (among other things). As baby ages and the digestive tract, mucosal lining, gut flora, and enzyme functions develop, baby can then process more vitamin K. Low levels of vitamin K at birth just…makes…sense!!!???

**Secondly, cord blood contains stem cells, which protect a baby against bleeding and perform all sorts of needed repairs inside an infant’s body. Here’s the kicker, in order for a baby to get this protective boost of stem cells, cord-cutting needs to be delayed and the blood needs to remain thin so stem cells can easily travel and perform their functions. Imagine that, baby has his/her own protective mechanism to prevent bleeding and repair organs…that wasn’t discovered until after we started routinely giving infants vitamin K injections.

**Third, a newborn might have low levels of vitamin K because its intestines are not yet colonized with bacteria needed to synthesize it and the “vitamin K cycle” isn’t fully functional in newborns. It makes sense then to bypass the gut and inject vitamin K right into the muscle right? Except baby’s kidneys aren’t fully functional either.

**Fourth, babies are born with low levels of vitamin K compared to adults, but this level is still sufficient to prevent problems.

Finally, several clinical observations support the hypothesis that children have natural protective mechanisms that justify their low vitamin K levels at birth. I don’t know about you, but we should probably figure out why that is before we “inject or give drops now and worry about it later.”

Pretty silly, if a baby cannot assimilate any form other than the mothers own from BM...why do we give it?

if mom breastfeeds then the baby gets it from her.

Unrestricted access to the breast in the early days after birth is important, due to the higher levels of vitamin K in colostrum. The importance of early feeding has been recognized since the 1940's.

Babies who have been fed within their first 24 hours have significantly better coagulation times than babies not fed until after 24 hours. Vitamin K levels in the breast milk rise markedly in response to the mother eating vitamin K rich foods or taking vitamin K supplements.

It is essential that, to receive the full complement of vitamin K in breast milk, the baby completely finishes one breast before being offered the other. Any practice that involves restricting either the baby's time at the breast or the number of feeds will not allow the baby to receive optimum amounts of vitamin K and will also prolong the time it takes for the baby's intestine to be colonized by friendly, vitamin K manufacturing bacteria. Ask yourself this....Do you want to interrupt this natural process that we will never understand?

Some mothers choose drops without fully realizing the possible harm it can cause. Think about this and THIS is the reasoning behind the K at birth in Any form...Think about this "Research in 1937 found that K levels in "normal" neonates were between 30-60% 'adult levels', falling to 15-30% on day two, and then gradually rising again until about day 8-10. This research led to the continuing belief that these low levels in the newborn are a 'deficiency' and need to be corrected". Huh??

This is the entire evidence used to justify the use of K at birth in any form. FEAR is the only reason it’s used at all now even IF they needed it and IF a baby could even use it in any form...30 and 60 is a vast difference in numbers BUT drops and shots are given as one size fits all...??

Remember, those are ADULT numbers it was compared against.

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Violife Cheese

This cheese is NOT healthy and here are the reasons why I say that.

Processed Food:

Violife cheese is mostly processed oil and starch, making it an unhealthy choice.

 

Processed Starch:

Contains modified food starch, potato starch, and corn starch which are processed, high-glycemic carbohydrates.

 

Added Salt (some of them):

Excessive sodium can lead to high blood pressure and increased risk of heart disease.

 

Possible Short-Term Side Effects

• Raises LDL ("bad") cholesterol
• High in calories
• Contains modified food starch
• High-glycemic carbohydrates
• Excessive sodium
• High blood pressure
• Increased risk of heart disease
• Low amount of B12
• Unhealthy choice

 

Possible Long-Term Side Effects

• Raised LDL cholesterol
• Increase in calories
• High blood pressure
• Increased risk of heart disease
• Potential deficiency of vitamin B12
• Unhealthier dietary choice

 

I personally wrote to Violife to ask for the ingredients in their so called healthy cheese and here is what they wrote back to me!

info-violifefoods@violifefoods.com

                       

Dear Renee,

 

Thank you for your interest in our products and for taking the time to contact us.

 

The vegan flavouring in the Violife products contains in general the following, an aroma "carrier" that is maltodextrin, as well as citric acid, silicon dioxide, and sunflower oil.

 

The aromas are derived via simple extraction or fermentation of plant-based sources.

 

 Vitamin B12 that we use in Violife products is cyanocobalamin, a natural product derived from fermentation of sugar beet molasses (plant sources).

 

Violife brand is 100% vegan. All Violife products are free from dairy and lactose. Lactic acid is an acidity regulator used from vegan sources.

 

 Lactic acid comes from FERMENTATION of beet or cane sugar.

 

https://www.youtube.com/watch?v=OgrYb50vNlY

 

Stay tuned on our social media pages for all Violife news!

We remain at your disposal,

Kindest Regards,

 

The Violife Team

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Vicks Vapor Rub – Congestion

This is usually used for congestion.

To make your own:

1/2 teaspoon peppermint essential oil 

1/2 teaspoon clove essential oil 

1/2 cup vegetable fat (like coconut oil)

Mix it together. Use this for congestion. Rub in on the nose, on the back, wherever you would normally use Vicks.

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Vertigo

WHAT IS VERTIGO?

Vertigo is a specific type of dizziness that is characterized by the sudden sensation that you are spinning or that the world around you is spinning. The feeling can come and go or it can last for hours or days. Along with the dizziness, people may also experience nausea or vomiting, headaches, double vision or a racing heartbeat.

WHAT CAUSES VERTIGO?

• Stress
• Dehydration – Need to drink more water
• Inner Ear Infection – Most common cause
• High Blood Pressure
• Head or Neck Injury
• Migraine Headaches – which is usually lack of drinking enough water
• Lack of Nutrients – improper diet
• Medication
• Lack of sleep –
• Low Vitamin D – Get out in the sun for an hour a day unless raining
• Alcohol Consumption – don’t drink any
• Low magnesium – eat foods high in magnesium or make this magnesium drink

HOW DO YOU TREAT VERTIGO?

EPLEY MANEUVER

If your vertigo comes from your left ear and side:

1. Sit on the edge of your bed. Turn your head 45 degrees to the left (not as far as your left shoulder). Place a pillow under you so when you lie down, it rests between your shoulders rather than under your head.
2. Quickly lie down on your back, with your head on the bed (still at the 45-degree angle). The pillow should be under your shoulders. Wait 30 seconds (for any vertigo to stop).
3. Turn your head halfway (90 degrees) to the right without raising it. Wait 30 seconds.
4. Turn your head and body on its side to the right, so you're looking at the floor. Wait 30 seconds.
5. Slowly sit up, but remain on the bed a few minutes.
6. If the vertigo comes from your right ear, reverse these instructions. Sit on your bed, turn your head 45 degrees to the right, and so on.

Do these movements three times before going to bed each night, until you've gone 24 hours without dizziness.

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SEMONT MANEUVER

This exercise is similar to the Epley maneuver, though not as popular in the United States. For dizziness from the left ear and side:

1. Sit on the edge of your bed. Turn your head 45 degrees to the right.
2. Quickly lie down on your left side. Stay there for 30 seconds.
3. Quickly move to lie down on the opposite end of your bed. Don't change the direction of your head. Keep it at a 45-degree angle and lie for 30 seconds. Look at the floor.
4. Return slowly to sitting and wait a few minutes.
5. Reverse these moves for the right ear.

Again, do these moves three times a day until you go 24 hours without vertigo.

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HALF-SOMERSAULT OR FOSTER MANEUVER

Some people find this maneuver easier to do:

1. Kneel down and look up at the ceiling for a few seconds.
2. Touch the floor with your head, tucking your chin so your head goes toward your knees. Wait for any vertigo to stop (about 30 seconds).
3. Turn your head in the direction of your affected ear (i.e. if you feel dizzy on your left side, turn to face your left elbow). Wait 30 seconds.
4. Quickly raise your head so it's level with your back while you're on all fours. Keep your head at that 45-degree angle. Wait 30 seconds.
5. Quickly raise your head so it's fully upright, but keep your head turned to the shoulder of the side you're working on. Then slowly stand up.

You may have to repeat this a few times for relief. After the first round, rest 15 minutes before trying a second time.

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BRANDT-DAROFF EXERCISE

Here’s what you need to do for this exercise:

1. Start in an upright, seated position on your bed.
2. Tilt your head around a 45-degree angle away from the side causing your vertigo. Move into the lying position on one side with your nose pointed up.
3. Stay in this position for about 30 seconds or until the vertigo eases off, whichever is longer. Then move back to the seated position.
4. Repeat on the other side.

You should do these movements from three to five times in a session. You should have three sessions a day for up to 2 weeks, or until the vertigo is gone for 2 days.

Follow Up

For the rest of the day after doing any of these exercises, try not to tilt your head too far up or down. If you don't feel better after a week of trying these moves, talk to your doctor again, and ask what he/she wants you to do next.

You might not be doing the exercises right, or something else might be the cause of your dizziness.

Don’t do anything that’s dangerous while you lack balance, such as driving or exercising, which can cause you to fall and become injured.

Sit down or lay down and rest immediately when you feel dizzy.

Be careful about getting up suddenly in the middle of the night to use the bathroom, and always use good lighting if you do get up from bed when it’s dark.

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THINGS THAT CAN HELP VERTIGO:
Gingko Biloba

Ginkgo biloba has been studied for its effects on vertigo and found to be as effective as the leading prescription medication to treat vertigo. Gingko biloba extract can be purchased in liquid or capsule form. Taking 240 milligrams of ginkgo biloba each day should lessen your vertigo symptoms and make you feel more on-balance.
 
Vitamin D
If you suspect your vertigo is connected to something you aren’t getting in your diet, you could be right. A study suggests that a lack of vitamin D can worsen symptoms for people that have BPPV, the most common cause of vertigo. A glass of orange juice, will give your levels of vitamin D a boost. Have your doctor check your vitamin D levels so you know if you need more in your diet.

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Veggie Burgers

If I go somewhere and they want to cook me veggie burgers from the store, I am downright frightened of the ingredients in those frozen meat flavored patties. My response to their offer is always “No thank you, I’ll bring my own” and here’s why:

Neurotoxins & Carcinogens – The majority of store-bought veggie burgers contain some form of soy. Non organic soy is extracted using hexane, a chemical byproduct of petroleum refining. The food industry uses the hexane extraction method because it is cheap. Several studies have been published about the neurotoxicity of exposure of humans and animals to hexane, but the most alarming ones link exposure to brain tumors. Currently the FDA sets no limit to the amount of hexane that can be used in non-organic soy products and no one knows for sure how much residue is being consumed by the American public. If you want more info on this – the Cornucopia Institute released an excellent report about several popular veggie burger brands that use hexane. To quote top researcher Charlotte Valleys, “The bigger picture here is that hexane is being released into the atmosphere—since it’s an air pollutant. It leads to smog, which is ground-level ozone, which leads to a whole bunch of health problems, like asthma in children. These effects are very real.” 
I don’t want this in my body or in the air I breathe – do you?

Cheap Oils – If you see the words “canola oil, soy oil, corn oil, sunflower, and/or safflower oil” it is likely extracted with hexane too. But what further complicates this matter (if having a neurotoxin byproduct in your burger is not enough) is that the overconsumption of these cheap oils are causing an abundance of Omega 6 fatty acids in our diets. The imbalance of Omega 6 fatty acids increases the risk of inflammation, heart disease, obesity, and prostate and bone cancer.

Textured Vegetable Protein, aka “TVP” – Several frozen veggie burgers available are developed using soy products and Textured Vegetable Protein (TVP). TVP is one of those foods I avoid at all costs and no one will ever convince me to eat something this processed. TVP is extracted from soy at a super high heat and made into a powder before it is “reshaped” into strips, chunks and granules and put back into food. The processing can also add artificial and natural flavors, MSG, colorings, emulsifiers and thickening agents, including nitrosamine, which is a carcinogen no one should be consuming. Does this picture of TVP look like nutritious nuggets of real food to you?

Chemically Altered Flavorings & MSG – There are several hidden sources of MSG found in vegetarian meat substitutes. The food industry uses MSG to make processed food that is low in nutrition taste good, tricking your taste buds into liking something that isn’t real food. Furthermore, MSG increases your insulin response, tricking your body into thinking you can eat more than you actually should. And this is exactly how scientists make rats obese, by feeding them MSG laced food. I don’t know about you, but knowing there is a potential substance that can trick me into eating more food is reason enough to avoid this at all costs. But MSG is linked to all sorts of terrible reactions in humans like migraines, toxicity, and autoimmune disorders that you can read about in this tell all book about MSG.

Full of Genetically Modified Ingredients (GMOs) – If the burger contains anything derived from corn or soy, you can almost guarantee it comes from genetically modified seeds unless it is certified 100% organic. Genetically modified foods have been linked to toxicity, allergic reactions and fertility issues and have not been studied for their long term effects on our health. Unfortunately, here in the US, companies can get away with including GMOs in our foods without us knowing it. If you want to know if GMO’s are in your food – support the Just Label It.org by signing their petition to the FDA.

The Morningstar Farms Black Bean Burger, along with several other brands are guilty of every one of these points above. This burger is marketed as “healthy” and has even more questionable ingredients like caramel coloring (which is linked to cancer) and a slew of other chemical based preservatives. Knowing that I used to eat this particular brand many years ago on a weekly basis, absolutely disgusts me now. I don’t know about you, but I am tired of processed and convenience foods making a fool out of me…share this info with all your veggie burger buying friends and spread the word.

Then go home and make my burgers with no chemicals or MSG.

Renee’s Burgers

12 c. water

2 T. flaxseeds

1 T. dried sweet basil

6 garlic cloves minced

1 T. ground coriander

1 T. dried sage

2 c. pecan meal

9 c. rolled oats

2 T. salt 

Blend 2 cups of the 12 cups of water with the garlic and flaxseeds. Place a 6 quart pan on burner over medium heat and add the other 10 cups of water and the other ingredients, except for the rolled oats.

Bring the mixture to a slow boil, quickly stir in the rolled oats, and immediately remove from heat. Cover and set aside to cool.

Preheat oven to 375º.

Use 2/3 cup of the mixture and make round patties and then place on parchment lined baking sheet. Bake for 25 minutes on each side. 

Serve on whole-wheat bread or buns, and your choice of: mayonnaise, ketchup, mustard, steamed bell peppers, tomatoes, shredded zucchini, or pickles. 

Or you can choose from: mayonnaise, mustard, lettuce, or onions.

Tip: To shape the round burger patties you can use the lid of a large-mouth canning jar. Fill and pat ½ c. of the burger mixture into the lid and then push the lid through the ring onto baking sheet.  Smash down to spread out and make a bigger burger.

Note: If freezing, I only bake them for 18 minutes on each side because when reheating it cooks them more and then they are not over cooked.

Makes 24 burgers…freezes well too! I freeze them when cooled and they last for 8 weeks as we eat burgers EVERY Friday!

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Vegetarian Foods That Surprisingly Aren't

These supposedly animal-free foods will make you gag, regardless of your dietary lifestyle. Hopefully you are not eating MOST of these items anyway as they are not healthy

Nothing written in fine print is ever good news. That's true if you're a credit card holder wary of hidden fees, a Facebook user navigating a maze of privacy settings, or a vegetarian looking for a bagel that's not made with duck feathers.

Wait, what?!

Many people who choose to eat vegan or vegetarian are doing so for health or personal ethical issues. So it's shocking that food manufacturers often sneak animal parts into foods that the average herbivore thinks will fit in with his or her vegetarian lifestyle. From OJ to bananas, even the most seemingly safe and uncomplicated of foods can hide bizarre animal products capable of making a carnivore cringe. Ladies and gentlemen: these are the foods that make the vegetarian black-list—because they aren't actually vegetarian. But don't worry; there are still plenty of other good options out there.

WHITE SUGAR

If you're eating … White Sugar
You're also consuming … Animal Bones

Refined white sugar is bleached in a process that entails running the sugar through "bone char" or "natural carbon"—both fancy terms for charred cattle bones. Confectioner's and brown sugar can also be culprits, as they are variations of white sugar. Stick to organic cane or turbinado sugar; or consult this list of char-free sugars.

VANILLA ICE CREAM

If you're eating … Vanilla Ice Cream

You're also consuming … Beaver Butt Juice

The "natural flavor" you see listed on your favorite vanilla ice cream may actually come from a beaver's rear end. Castoreum is the technical term for the all-natural ingredient—a fragrant, brown slime that beavers use to mark their territory, and food scientists use to give products a musky, vanilla scent. The FDA has ruled that because there's no harm in eating castoreum, food manufacturers are not required to list it in the ingredients. Your best bet is to make your OWN ice cream.

ORANGE JUICE

If you're drinking … Orange Juice

You're also consuming … Fish Oil & Sheep's Wool

Oranges, however nutritious, aren't naturally "heart-healthy." In order to market a juice as such, manufacturers add omega-3s, which are sourced from anchovies, tilapia, and sardines. (The exception to this is if the omegas are synthetic.) Also, the vitamin D in some fortified juices comes from lanolin, a waxy substance from sheep's wool.Tropicana and PepsiCo escape the blacklist, but steer clear of Coca-Cola juices, which contain lanolin-derived vitamin D. Better yet, juice your own!

REFRIED BEANS

If you're eating … Refried Beans

You're also consuming … Pork Fat

Beans can be a great source of protein for our veggie-focused friends, especially when coupled with whole grains. However, many traditional Mexican restaurants have a secret: Their refried beans are made with lard (pork fat).

BANANAS, NON-ORGANIC

If you're eating … Bananas

You're also consuming … Shellfish

Your banana has crabs. According to Science Daily, Chitosan, a bacteria-fighting compound derived from shrimp and crab shells, has made its way into spray-on preservatives that extend the shelf life of bananas and can infiltrate the fruit. That's bad news for vegetarians, vegans, and anyone with a shellfish allergy. Watch for new warning labels that read: "This product may contain shellfish by-products." Orjust buy organic.

BAGELS

If you're eating … Bagels

You're also consuming … Bird Feathers

Here's what it takes to make a plain bagel: flour, water, salt, yeast. Unless you're a popular bagel chain. Then you throw in some duck and chicken feathers. Many processed bagels and bread products contain the enzyme L. Cysteine, a "dough conditioner" sourced from duck and chicken feathers. (It can also be made from human hair.) Einstein Bros. and Dunkin Donuts have both confirmed using L. Cysteine in all of their bagels. Poultry feathers also make an appearance in the garlic bread at Pizza Hut and in Mickey D's cinnamon rolls and apple pies.

RED CANDIES

If you're eating … Red Candies

You're also consuming … Crushed Beetles

Watch out for "Natural Red #4." Not only does it give most red candies their coloring, it refers to carmine, a pigment extracted from the female Dactylopius coccus Costa insect. It's sometimes listed as "cochineal," "carminic acid" or "carmine." It's crushed-up beetles, and it's more pervasive than you might think; wine, vinegar, and colored pasta also boast the beetle juice.

HARD-COATED CANDIES

If you're eating … Hard-Coated Candies

You're also consuming … Bug Juice

Most candy coatings are made from shellac, a resin secreted from the rear end of the female lac bug. It's usually listed as "confectioner's glaze" in the ingredients. You may have heard of shellac before, like when you get a manicure that lasts several weeks. Yeah, it's the same stuff. Shellac is also found in furniture polish, hairspray, and agricultural fertilizer. Gross! Do your research before indulging. Here's a list of confections to pass up.

IMPORTED BEER AND WINE

If you're drinking … Imported Beer or Wine 

You're also consuming … Fish Bladders

Mmm, this cab has notes of currants, vanilla, and…sturgeon? Some brands of beer and wine, particularly those made in Britain, are clarified using isinglass, a gelatin from the air bladder of certain freshwater fish. (Guinness is a specific example that uses isinglass.) Vegetarian clarifiers can be made from clay or algae.

SALTED PEANUTS

If you're eating … Salted Peanuts

You're also consuming … Pig Hooves

Some brands use gelatin as an additive to help salt and other spices adhere to the peanuts. Gelatin is derived from the collagen in cow or pig bones, hooves, and connective tissues. (Think: bone broth) Always buy plain peanuts in the shell. Plus, a study published in the journal Appetite found that eating shelled nuts can save you up to 22 percent on your calories!

BBQ POTATO CHIPS

If you're eating … BBQ Potato Chips

You're also consuming … Chicken and Beef Fat

Many chips, especially barbecue flavor, contain chicken fat (or schmaltz). Always read the food labels carefully. For example, while Lay's "Country Flavor" BarBQ chips are vegetarian-safe, Lay's KC Masterpiece Barbecue chips and BBQ Baked Lay's are not. We did some legwork for you BBQ lovers and found that Fritos and Boulder BBQ varieties are also vegan-OK. 

CAKE MIX

If you're eating … Cake Mix

You're also consuming … Pork Fat

Believe it or not, it's common for pork fat (lard, as mentioned earlier) tofind its way into the dry ingredients of boxed cake mixes. Simply check the label for "lard"!

CHEESE

If you're eating …Cheese

You're also consuming … Calf, Sheep, Goats, or Pig Stomach

It ain't easy being cheesy if you're a strict vegetarian. Most cheeses are made with rennet, an enzyme derived from animal stomachs. Traditional Parmesan, for example, always has rennet. Most British cheeses do, too. (U.S. cheese makers often use cheaper alternatives.) Even if they don't use animal it is still unhealthy. 

See my blog on cheese.  

https://reneesravishingrecipesandhealthfacts.blogspot.com/2021/12/cheese-is-it-safe.html

To complicate things, brands aren't obligated to state whether or not they use the enzyme. Alternatives include cheeses made from a liquid vegetable rennet and soy and rice alternatives. However, they still are very UNHEALTHY!!!

LUCKY CHARMS

If you're eating … Lucky Charms

You're also consuming … Animal Bones

Those marshmallow moons, clovers and horseshoes are made with gelatin, derived from animal collagen (aka cartilage, skin, tendons, bones). True veg-heads—and those who keep kosher, and cannot mix milk and meat—have known this for years, staring regretfully at the taunting leprechaun. Also containing gelatin: Smorz, Fruity Marshmallow Krispies, and Rich Krispies Treats Squares.

TWINKIES

If you're eating … Twinkies

You're also consuming … Beef Fat

These undying, suspiciously shelf-stable things are made with beef fat. But vegetarian or not, you don't eat these anyway, right?

JELL-O

If you're eating … Jell-O

You're also consuming … Animal Bones

Now that you know what gelatin is, this probably makes sense that Jell-O wouldn't be animal-free. For a pigskin-free version, try Lieber's kosher brand.

WORCESTERSHIRE SAUCE

If you're eating … Worcestershire Sauce

You're also consuming … Anchovies

Everyone's favorite unpronounceable condiment isn't a favorite of vegetarians: Many varieties are made with anchovies, along with malt vinegar, molasses, sugar, and spices. Certain brands even list the fish on their labels, although they may contain less than 1/60th of the little guys. 

PEEPS

If you're eating … Peeps
You're also consuming … Animal Bones

The fluffy Easter favorite only looks harmless to vegetarians. He's actually made with—yep—gelatin. Keep this in mind.

PESTO SAUCE

If you're eating … Pesto
You're also consuming … Calf Stomachs

Wait! Pesto is just pine nuts, basil, and olive oil, right? It's an easy mistake to make and quite common, but people frequently forget about that last traditional ingredient—parmesan cheese. Remember what we discussed above? Parmesan is made with rennet and, therefore, not a calf-free food. There are plenty of recipes out there for vegetarian and vegan versions, so just whip up a batch at home to be safe.

VEGETABLE SOUPS

If you're eating … Vegetable Soups

You're also consuming … Beef or Chicken Stock

Always, always, always read the label. Store-bought soups frequently use chicken or beef stock as a base, even if they're called simply "vegetable soup." Watch out for split pea soups as well, whichfrequently use ham in the cooking process, even if there aren't pieces in the finished product. 

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Got most info from http://www.eatthis.com/vegetarian-foods-that-arent

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PLEASE DONATE TODAY, so I can continue to help others. (donate button is at the bottom and scroll to the right to see it on the top right) Thank you! 

 
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Got info from another source.