Tuesday, December 22, 2015

Lovey's Brand Creates Must Have "All-Natural" Products for Kids!

Tushi Wash and Tushi Stick
All-natural products protect babies’ delicate skin



The options are endless when it comes to taking care of your baby’s diapering needs, but for parents craving a natural solution for their child’s sensitive skin, Lovey’s makes the decision easy.
The Lovey's brand offers parents all-natural products like the Tushi Wash and Tushi Stick to protect their child’s delicate skin and avoid harsh chemicals.
“We don’t claim to be natural and then sneak in chemicals,” says Lovey’s creator Marcie Weinstein “We scrutinize our ingredients carefully before deciding what is going to go on your baby’s tushi.”
The Tushi Wash comes in a convenient spray bottle to lightly mist your baby’s washcloth before cleaning their bum. The gentle, natural cleansers and soothing ingredients in the spray reduce the chance of irritation and redness, and the bottle includes a trigger lock that makes it suitable to toss into the diaper bag without worrying about spills and leaks.
Also great for the diaper bag is the lab-tested Tushi Stick. This product renders chemical-laden diaper rash creams unnecessary due to its natural preservatives. These preservatives kill the bacteria on your baby’s skin and the stick itself. The applicator allows parents to keep their hands clean while the natural diaper ointment works to ease the irritation of diaper rash while moisturizing their baby’s skin.
Both the Tushi Wash and Tushi Stick can be used with disposable diapers, cloth diapers, and reusable wipes, and have both been proven effective for babies with sensitive skin.  The wash is just $12.99, and the stick is $16.99.

Make Lovey’s part of your diapering essentials today by visiting www.Loveys.ca

Monday, December 21, 2015

Firmenich Names Coconut the 2016 'Flavor of the Year'

- Firmenich has announced that coconut is the Flavor of the Year for 2016. 
Firmenich has named coconut the 2016 Flavor of the Year!
Coconut: 2016 Flavor of the Year

Used for centuries in Southeast Asian cuisine, coconut was only embraced globally in
 the last decade. Before, in much of the Western world, coconut would mainly conjure
 up images of sugary-sweet cocktails such as Pina Coladas. It wasn't until coconut
water hit the shelves en masse between 2005 and 2008 that the world took serious
 notice. Since then, coconut has continued to increase its presence in the food and
beverage world and its popularity shows no sign of slowing. "Coconut in general is
 benefiting from being 'on-trend' on a number of fronts, and coconut flavored
 variants as a whole can be expected to continue to grow across the food and
drink sector," says Chris Brockman, Senior Food and Drink Analyst at global
 market intelligence agency Mintel.
Firmenich believes the appeal of coconut lies in consumers' attraction to the
 feelings of balance and well-being that coconut evokes. The company notes
 that in the U.S., coconut water first appeared in yoga studios, and the association
 between wellness and coconut has remained strong. We live in a chaotic
 world, faced with an abundance of stimuli, and as this way of life continues,
 Firmenich predicts consumers will continue gravitating to the calmness of coconut. 

The Power of Coconut

Coconut, which is in fact a seed and not a nut, can have flavor described as
 anything from toasted and sweet, to creamy and lactonic, to fatty and fresh.
 As with most perennial favorites, this versatility is part of the appeal. One
 reason for the variety of coconut flavors is that there are many ways to
consume coconut, depending on the maturity of the seed. For example in
 non-Asian cultures, the sweetness that was traditionally associated with
coconut reflects the flavor of the meat, which develops over time and
 represents a riper seed.

The proliferation of coconut water introduced much of the world to
an entirely new way to experience coconut flavor: young and fresh.
 Now that the world has embraced all that coconut has to offer, the flavors
 have become consumer favorites.  "This new generation of coconut
flavors in particular is modern and redefined, adding freshness and
 giving a different spin to products if compared to the
well-established 'classic coconut' flavors," says Gerry Van Gerven,
Senior Flavorist at Firmenich in Thailand.

Coconut is also a great team player, happy to take a supporting flavor role.
 Firmenich notes the popularity of combining other flavor profiles with coconut.
 "Great examples are coconut with vanilla, coffee and chilies, while fruits
 like pineapple, lychee, and mango are great blenders for
 drink concepts," says Van Gerven. "But coconut flavors and
 fusions can be applied across numerous categories beyond
drinks, from bakery and confectionary, to dairy and savory, you
 name it and we can make coconut work!"

The World of Coconut

Since 2010, the number of coconut flavored food and drink products
 introduced on the market globally has increased by 121%1, with an
 annual growth rate of 17%. This surge in product launches includes
soups and sauces; coconut chips (both sweet and savory); popcorn
and trail mix; coconut oil chews; and much more. Not to mention a
 coconut beverage craze that's blossomed well beyond water
 including coconut-flavored coffee, tea, vodka, milks and sparkling water.

Preference for coconut extends beyond packaged products. Firmenich
 trend spotters note coconut on menus in innovative dishes such as
 prosciutto-wrapped duck confit with white bean and apricot puree
 finished with fresh shaved coconut. In Brazil, the fifth largest coconut
producing country, world-renowned chef Alex Atala has created a
 signature dish with coconut at his Sao Paulo restaurant D.O.M,
recipient of two Michelin stars: scallops cooked with coconut milk,
aromatic pepper oil (flavored with cachaca, vinegar and rosemary),
 crispy mango and Brazil nuts.
"Coconut is a fantastic flavor for savory dishes. It works well in soups
and sauces, and pairs beautifully with all four of the main animal proteins:
fish, chicken, beef and pork, which is rare," says Stefano Marciano,
a TechnoChef in the Savory group at Firmenich. "It adds a layer of
complexity and depth to whatever you are cooking which makes it a
fun flavor to work with as a chef."
What's more, as an ingredient, coconut has become a holy grail
within the "free-from" circles: coconut flour allows for gluten-free baking;
coconut aminos are touted as a soy-free alternative to soy sauce; and
cultured coconut milk has found a place on the shelves as a dairy-free
 alternative to traditional yogurt. Search the internet for coconut and
 you'll click through endless pages of recipes for everything from
coconut milk pancakes to coconut ranch dressing and beyond.
There doesn't seem to be anything that this mighty seed can't do!  

What Started with Water Now Knows No Bounds

What some saw as just a passing fad with coconut water has now
flourished beyond what trend forecasters could have predicted.
Coconut water brands are expanding globally and new coconut-flavored
products continue to enter the market. Feelings of balance and
well-being remain of great importance to customers and Firmenich is
confident coconut's appeal will only grow in 2016.

To respond to this ever increasing demand, Firmenich has used its
 creative and technical expertise to develop inspiring flavor
applications with authentic tasting coconut for its food and beverage
customers all around the world.

About Firmenich 

Firmenich is the world's largest privately-owned company in the 
fragrance and flavor business. Founded in Geneva, Switzerland, 
in 1895, it has created many of the world's best-known perfumes 
and flavors that billions of consumers enjoy each day. Its passion 
for smell and taste is at the heart of its success. It is renowned for
 its world-class research and creativity, as well as its thought 
leadership in sustainability and exceptional understanding of 
consumer trends. Each year, it invests 10% of its turnover in
 R&D, reflecting its continuous desire to understand, share and
 sublimate the best that nature has to offer. Firmenich had 
an annual turnover of 3.0 billion Swiss Francs at end June 2015. 

More information about Firmenich is available at www.firmenich.com.

For more info contact: Kristina Babbitt, Kristina.Babbitt@Firmenich.com ;
 +1 609 580 4745
1 Source: Mintel's Global New Product Database
Firmenich


Thursday, December 17, 2015

Energizing Mint Soap Recipe

Wake up your senses with homemade Energizing Mint Soap.

Mint and ginger is the perfect combination to wake up your senses in the morning.
Phot by Fotolia


A perfect gift for a sleepyhead, this combination of mint and ginger is guarantee
 to wake up the senses during a morning shower.
Materials
• Metal or silicone cake pans, or soap molds
• Sweet almond or peanut oil, for greasing molds
Ingredients
• 7 ounces glycerin melt-and-mold soap base
• 1 tablespoon dried mint
• 1 tablespoon peeled and grated fresh ginger
• 5 drops peppermint oil
Instructions
1. Lightly but thoroughly grease the molds with oil, or line molds with parchment paper or muffin liners.
2. Grate soap coarsely and place in a heat-proof bowl large enough to fit over a saucepan. Place bowl over a pan of barely simmering water—the water should not touch the bottom of the bowl. Melt soap, stirring from time to time, until it’s liquid and well-blended. Remove bowl from heat. Stir in mint, ginger and peppermint oil and mix thoroughly.
3. Pour liquid soap into a glass measuring cup and then into greased or lined molds. Rap molds gently on the worktop to eliminate air bubbles (not necessary if you are using silicone molds) and leave to set for at least 4 hours.
4. If you’re using silicone molds, simply press the soaps out. If using metal molds, use a small, sharp knife to help ease them out. Leave in a cool, dry place for 3 to 4 weeks to “cure” or harden before using. Makes about 4 soap bars.
Discover how easy soap making is and find more recipes in Make It, Don’t Buy It: Simple Homemade Soaps.

Wednesday, December 16, 2015

Health benefits of indoor air purification in severely air polluted cities revealed for first time by new research study

Stockholm, Sweden, December 12, 2015 – A first-of-its-kind study by a top Chinese medical university in smog-hit Shanghai has demonstrated clear heart and lung health benefits of efficient indoor air purification.


            “The findings by a medical research team at the prestigious School of Public Health at Shanghai’s Fudan University come at a propitious moment as outdoor air pollutions hits outrageously high levels in cities across China, India and elsewhere,” said Bengt Rittri, founder and CEO of Blueair, a world leader in mobile indoor air purification technologies. He said the research confirms Blueair’s contribution to helping people stay healthy and in top condition at home and work regardless of outside or inside air contamination.
            According to the Fudan University researchers, the study – recently published in the Journal of the American College of Cardiology – ‘demonstrated clear cardiopulmonary benefits of indoor air purification among young, healthy adults in a Chinese city with severe ambient particulate air pollution’. The authors added that one could expect even larger heart and lung benefits of air purification among particularly vulnerable people such as the young or elderly.
            The study also rejected the notion that people could escape indoors to avoid outdoor pollution. The researchers found that closing doors and windows barely reduced health hazardous PM2.5 concentration, while use of an air purifier ‘efficiently reduced’ the amount of the fine particles in the indoor air resulting in improved heart and lung function.
Mr. Rittri noted that earlier this year a Blueair 503 air purifier won top marks for ‘extreme efficiency’ in cleaning indoor air of potentially health-threatening pollutants in an independent test using state-of-the-art equipment carried out by a leading U.S. airborne particle physicist and former NOAA scientist on behalf of Fast Company Magazine.
            “As ordinary citizens there is little we can do to immediately tackle the wide issues of climate change and pollution, but as the Fudan University research shows we can take steps to protect and improve our health and wellbeing simply by creating safe indoor havens using an air purifier,” Mr. Rittri said.

BACKGROUND  
 

  • The Fudan University study comprised a randomized, double-blind crossover trial among healthy college students randomized into two groups and alternated the use of true or sham air purifiers for 48 hours
  • In America, the National Resources Defense Council cited a recent study that found approximately 64,000 people in the United States die prematurely from heart and lung disease every year due to particulate air pollution
  • A WHO study published this summer estimated the air pollution cost in Europe in 2010 alone at a staggering US1.6 trillion as a result of the approximately 600,000 deaths and diseases it caused
  • A scientific paper by Berkley Earth, a research organization based in Berkeley, California, said outdoor air pollution is contributing to the deaths of 4,400 people every day in China, or 1.6 million people a year


About Blueair
Sold in over 60 countries around the world, Blueair delivers home and office users clean indoor air for enhanced health and wellbeing faster than any competing air purifier. Thanks to its high-performance tech­nology, energy economy, and eco-friendly design, a Blueair air purifier works efficiently and silently to remove up to 99.97% of allergens, asthma triggers, viruses, bacteria and other airborne pollutants. http://www.blueair.com

Friday, December 11, 2015

BiPro USA Adds Natural Sweeteners to Flavored Products

 BiPro USA today announced that its flavored whey protein products will be naturally
sweetened moving forward. BiPro® chocolate and French vanilla varieties will no
 longer contain sucralose.



































The slight alteration to BiPro's line of flavored whey protein isolate will not change the
products' top-notch nutritional profile or great taste. BiPro USA decided to alter
 the ingredients in its chocolate and French vanilla iterations after an overwhelming
 number of consumers expressed interest in a more natural whey protein.

"We are very excited to add natural sweeteners to BiPro's flavored whey protein isolates,"
 said Polly Olson, vice president of new business development, marketing and sales at
 Davisco. "Our product was already one of the highest quality proteins available in the
 world and carried a strong amino acid profile. Now it is naturally sweetened and
 naturally flavored, which will meet the demands of our customers. Flavored BiPro
 is now better than ever before."

BiPro USA is the consumer division of Davisco, a business unit of Agropur inc.

 To learn more about BiPro, check out our FAQ page.

Thursday, December 10, 2015

Big Stretch YOGA Centre



HOLIDAY SCHEDULE / CLOSURES

Thursday December 10 - 7:15 pm class is cancelled

Saturday December 12 - Sunday December 20, CLOSED

Monday December 21, OPEN Regular Schedule

Tuesday December 22, OPEN Regular Schedule

Wednesday December 23 - Friday December 25, CLOSED

Saturday December 26, Boxing Day, 10 - 11:15 am Drop-in Yoga Class. 11:30 am class is cancelled.

Sunday December 27 - Tuesday December 29 - OPEN, Regular Schedule

Thursday December 31, OPEN for 10 am Big Stretch Yoga class, evening classes are cancelled.

Thursday December 31, 8:30 pm and 10:30 pm New Year’s Eve classes. Pre-registration required.

Friday January 1, New Year’s Day Restorative Yoga. Pre-registration required.

Saturday January 2nd, OPEN - Back to our Regular Schedule



For a more detailed look at our Holiday Schedule:

http://bigstretchyoga.com/classes_weekly.php

Wishing you a Merry & Bright holiday season.

Joanne



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