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Spicy Food and Longevity

If you’re a lover of spicy food, here’s a study that may have you asking for more chili peppers!
Nearly 490,000 men and women, 30 to 79 years old, filled out questionnaires about their general health, physical measurements and eating habits, including consumption of spicy foods, red meat, vegetables and alcohol. None had a history of cancer, heart disease or stroke at the start of the study, which was conducted in China. During an average 7 years of follow-up, there were more than 20,000 deaths. People who ate spicy foods 1 or 2 days a week had a 10 percent lower risk of death from all causes compared to people who ate spicy foods less than once a week.

Those who ate spicy foods almost every day had a 14 percent lower risk. Frequent consumption of spicy foods was also linked to a reduced risk of death from cancer, heart and respiratory diseases, especially in women. So should you start spicing up your diet to improve your health? The study authors say no definitive conclusions can be drawn about cause and effect yet. They are calling for more research that in their words may “lead to updated dietary recommendations and development of functional foods.”

I’m Dr. Cindy Haines of HealthDay TV…with the news doctors are reading – health news that matters to you.

10 Foods That Fight Flus And Colds

by Kellie Davis

Last updated: Dec 29, 2014

Nothing derails your training like illness. Stay in the gym this winter by consuming these 10 immune-system-supporting foods.

The old adage "prevention is the best medicine" is especially true during cold and flu season. By "prevention," though, I don't mean locking yourself up in your house with a bottle of disinfectant for the next three months. That just sounds terrible.
Instead of hiding from everyone who could hack or sneeze on you, beef up your pantry and fridge with immune-boosting fare! These 10 incredible foods are packed full of nutrients that give you awesome bug-battling and virus-fighting superpowers.
The next time you're in the grocery store, fill your cart with these ingredients and start using your nutrition to aid your immune response and increase your vitality!

1 Homemade Bone Broth

Nope, bones aren't just for the dogs! Bones, marrow, and cartilage boast beneficial nutrients such as calcium, magnesium, phosphorus, silicon, sulphur, and iodine. When cooked, the collagen in bones breaks down and, as it cools, turns into a protein called gelatin. Although gelatin is not a complete protein, it contains several important essential and nonessential amino acids, including arginine, glycine, and proline.

Bones, marrow, and cartilage boast beneficial nutrients such as calcium, magnesium, phosphorus, silicon, sulphur, and iodine.

The Rx

Store bone broth in your fridge. When you want some, heat it up and sip it from a mug, like coffee or tea. I recommend 8 ounces per day to keep viruses at bay.
For an extra health boost, add some of the other ingredients on the list like garlic, onion, and ginger to your broth.

2 Garlic and Onions

These odoriferous bulbs may not be the best thing before a good-night kiss, but garlic and onions have long been touted as immune boosters. In a double-blind study published in "Advances in Therapy," volunteers who received a daily garlic supplement were less likely to get a cold, and recovered faster if they became sick.
Consequently, the placebo group recorded more sick days and had a significantly longer duration of symptoms. Allicin, the chemical compound that gives garlic its pungency, has been shown in studies to increase the body's ability to ward off bacteria and viruses.

The Rx

Garlic and onions add incredible flavor to all of your dishes. Keep a small container of chopped garlic and onions in your fridge. Sauté a handful for your morning omelet or add it to your steak dinner.
If you're bold, consume two raw garlic cloves per day to boost your immunity. If you're worried about garlic breath, eat an apple to neutralize lingering odors.

3 Citrus fruits

American chemist Linus Pauling taught us that citrus fruits are not only a tasty snack, but that they contain high concentrations of vitamin C, which can help ward off common colds. A 2006 Japanese study published in the "European Journal of Clinical Nutrition" showed the risk of contracting three or more colds over a five-year period was reduced by more than 60 percent when subjects ingested 500 mg of vitamin C per day.

Enjoy a grapefruit with your breakfast; include red and yellow bell peppers or broccoli with your lunch or dinner; or snack on oranges, strawberries, or kiwi.

The Rx

Enjoy a grapefruit with your breakfast; include red and yellow bell peppers or broccoli with your lunch or dinner; or snack on oranges, strawberries, or kiwi.

4 Ginger

Ginger contains potent chemicals called sesquiterpenes, which target stuffy noses and works to suppress coughs. In a study at the College of Medicine at Kaohsiung Medical University, researchers found that ingesting fresh ginger inhibits the attachment of rhinoviruses to cells and also promotes the secretion of antiviral chemicals to help fight viruses found in mucus membranes.

Ginger contains potent chemicals called sesquiterpenes, which target stuffy noses and works to suppress coughs.

The Rx

To keep ginger fresh, store it in a resealable bag with all of the air pressed out. Only peel what you plan to use that day; otherwise, keep it whole. Shave a teaspoon of fresh ginger into your tea, serve it in stir-fry, or chew on it after dinner to aid in digestion.

5 Fermented Foods

Yogurt, kefir, pasteurized pickles, kimchi, and kombucha are not only fun to say three times fast, but are also packed with probiotics. Probiotics are good bacteria that play an important role in balancing your body's microbiome (the trillions of microorganisms that shack up in your body). These healthy bacteria help balance your digestion, immunity, and metabolism.

The Rx

Use caution when buying fermented foods. Buy fermented dairy that is low in sugar. All of your live culture foods, including pickles and cabbage, should be purchased from the grocer's cooler. Many health food stores offer fermented foods from local companies, allowing you to trace the footprint of where and how your food was made.
One serving of Greek yogurt or fermented vegetables can provide far more beneficial bacteria than a probiotic supplement.

6 Cold-water Fish

Fatty fish such as tuna, salmon, and mackerel are rich with omega-3 fatty acids, which suppress inflammation. In a recent study published in the "Journal of Leukocyte Biology," researchers found that fish oil rich in DHA increases B cell (a white blood cell) function and select antibody production, aiding in the fight against invasive bacteria.

Eat 7-10 ounces of fatty fish per week.

The Rx

Eat 7-10 ounces of fatty fish per week. If you're concerned about mercury levels, remember that the health benefits of eating cold-water fish far outweigh the slight risk. Play it safe by avoiding canned tuna.

7 Sweet Potatoes

This bright orange root vegetable is a staple in many a gym enthusiast's diet. But sweet potatoes aren't just a good source of workout fuel.
Sweet potatoes are rich in beta-carotene—the reason for the bright orange pigment—which may increase T cell function. This may allow you to ward off infection faster.

The Rx

Keep cooked sweet potatoes in your fridge so you can grab them at any time. Add them to your morning meal, throw them in a stew, or serve them as a side to grilled chicken (aim for 150-200 grams).

8 Mushrooms

The fungus among us (the kind found in your produce section, not on your shower walls) is a great ally in the fight against pesky respiratory viruses.
Button mushrooms and other shroom relatives increase the production of antiviral proteins to kick out foreign microbes that cause common colds and the flu.

The Rx

Serve mushrooms as a side dish or salad topper. Wash them thoroughly prior to eating. The brown stuff you see in the container isn't dirt. Store mushrooms in a plastic container wrapped with plastic wrap. Poke small holes in the top for aeration.

9 Brazil Nuts

Like tuna, Brazil nuts are a great source of selenium. Selenium is a trace mineral that boosts the production of cytokine—proteins that support the immune system—and helps your body respond to bacteria and viruses that invade during cold and flu season.

The Rx

Brazil nuts offer a megadose of selenium, so you don't need many. Eat 3-4 nuts per day along with your regular meals to help protect your health.

10 Pumpkin Seeds

Pumpkin seeds have long been praised by nutritionists for their high zinc content. Zinc is a mineral shown to reduce the duration of a cold and improve immune function. But zinc isn't the only superstar nutrient found in these bite-size salad toppers.
Pumpkin seeds are plentiful in the antioxidant department, containing high levels of manganese and a wide variety of vitamin E forms. Additionally, they contain 5 grams of protein per 1 ounce serving.

Pumpkin seeds are plentiful in the antioxidant department, containing high levels of manganese and a wide variety of vitamin E forms.

The Rx

If you aren't in the habit of roasting your own seeds in the oven, purchase pumpkin seeds that have the shell on. Though the shell itself has little zinc, the husk between the shell and kernel is packed with nutrients.

References

1. Udenigwe, C., & Aluko, R. (2012). Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits. Journal of Food Science, 77(1), R11-R24.
2. Josling, P. (2001). Preventing the common cold with a garlic supplement: A double-blind, placebo-controlled survey. Advances in Therapy, 18(4), 189-193.
3. Van Duyn, M. (2000). Overview Of The Health Benefits Of Fruit And Vegetable Consumption For The Dietetics Professional Selected Literature. Journal of the American Dietetic Association, 100(12), 1511-1521.
4. Shobana, S., & Naidu, K. (2000). Antioxidant activity of selected Indian spices. Prostaglandins, Leukotrienes and Essential Fatty Acids, 62(2), 107-110.
5. Parvez, S., Malik, K., Kang, S., & Kim, H. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171-1185.
6. Deckelbaum, R., & Torrejon, C. (2012). The Omega-3 Fatty Acid Nutritional Landscape: Health Benefits and Sources. Journal of Nutrition, 142(3), 587S-591S.

Recipe: Gluten-Free Ginger Apple Crisp

Full of fiber-rich apples and protein-packed quinoa this delectable apple crisp recipe is definitely guilt-free.

Ingredients

4 organic apples, sliced
1/2 cup Date Sugar
1/4 cup Crystallized Ginger Slices, finely chopped
1 tsp Organic Vanilla Extract
½ tsp. cinnamon
1/8 tsp. salt
1½ cups Gluten-Free Red Quinoa Streusel (Recipe on NOWFoodsBlog.com/recipes)

Directions

Preheat oven to 350°F and lightly grease a 9 x 9 inch baking pan. In a large bowl, toss together apple slices, dates, crystallized ginger, vanilla extract, cinnamon, and salt until apple slices are coated. Place apple mixture in prepared pan. Sprinkle Quinoa Streusel in an even layer over the apples. Bake in preheated oven for 18 to 20 minutes, until streusel is golden brown. Let the apple crisp cool for 10 minutes. Serve warm, and enjoy! Serves 9

This article was originally published on www.NaturallySavvy.com

Healthy Foods for Growing Teens

Refrigerators and pantries across the country are bracing for the seasonal assault from teenagers who are now done with school and will eat most of their meals at home for the summer months.

Even if they’re not home to supervise meals, parents can and should still take the initiative to make sure their hungry teens have healthy fare to eat, said Kristen Kizer, R.D., L.D., a clinical dietician with Houston Methodist Wellness Services.

“While it’s important to eat healthy at every age and stage, the growth and physical maturation occurring during adolescence makes good nutrition all the more critical,” she said.

“Teens are growing, meaning that their cells are diving rapidly. This means increased calorie and protein needs, as well as increased need for vitamins and minerals like calcium, vitamin D, iron, and folate.”

Kizer explains that about half of peak bone mass is established during the teen years, making calcium and vitamin D intake an area of focus, especially since teens tend to replace milk with sugar beverages like soda or sports drinks.

Teens who don’t get adequate calcium and vitamin D during this time head into adulthood with less than optimal bone density, setting themselves up for osteoporosis and bone fractures years later.

In addition, starting and maintaining good eating habits is critical at this age, as it’s estimated that 90 percent of overweight and obese teens will remain overweight or obese as adults.

In addition to keeping meals and snacks healthy, Kizer recommends keeping meals simple—requiring little prep time or cleanup. (See recipe ideas below).

 “Most teens aren’t thinking about chronic disease 30 years down the road, [so] reminding them that the foods they choose now have an impact on their appearance, athletic performance, or academics can help them make healthier choices,” Kizer says.

“Girls especially may be struggling with body image issues, so helping them select foods that will make them physically feel well can also improve their mood and emotional health,” she says.

Guacamole and Baby Carrots. “All this simple guacamole requires is jar of salsa and some avocados. You mix them together and you have an instant dip for veggies,” Kizer says.

She recommends baby carrots because they’re already washed and ready to eat. “The vitamin C in the salsa will keep the guacamole from turning brown and the healthy monounsaturated fat from the avocado will keep your hungry teens satisfied,” she says.

Wholesome Pasta. Whole wheat rotini, veggies, and pasta sauce can be combined for a simple, healthy pasta dish. “Pasta is versatile and can easily be made in large quantities. Take a bag of frozen mixed veggies together with a jar of pasta sauce and heat up in a sauce pot,” Kizer says.

To make it easy for your teenager to heat up, Kizer suggests putting everything in the refrigerator in a covered glass container. “All your kids have to do is grab the complete meal and heat it up … and with all the sauce and vegetables, they won’t even know they’re getting a healthy dose of fiber, magnesium, manganese, and selenium,” she says.

Greek Yogurt With Fruit. “I prefer to add frozen fruit to Greek yogurt over fresh because it makes it a cool, refreshing treat, and as the fruit melts, the juice spreads throughout the yogurt, making it sweeter,” Kizer says.

She suggests buying 32-ounce containers of yogurt and adding your teenager’s favorite fruit. “The extra protein from the Greek yogurt will keep your hungry teen full, and he or she will also be getting fiber from the fruit, as well as vitamin C, potassium, folic acid, and calcium.”

Cereal. When you don’t have time to leave something prepared, cereal is always an easy alternative. “Keeping a box of lower-sugar cereal on hand can be helpful when teens are around. I suggest something with no more than 6 grams of sugar, like Kashi’s Heart-to-Heart or Honey Sunshine,” Kizer says.

“Original Cheerios can also be jazzed up with some vanilla extract and cinnamon, or PB2, a natural, dried peanut butter powder that can make plain Cheerios taste a lot more like their peanut butter variety without all the added sugar.”

Indulgences. Rather than full-fat, fried potato chips, keeping baked chips on hand, as a healthier indulgent can be a good compromise between you and your teen. “Sunchips, Kellogg’s popped chips, or Kashi’s black bean chips are also tasty, yet less indulgent snacking options,” Kizer says.

“For desserts, Skinnycow ice cream sandwiches are hard to beat for 150 calories and 3 grams of fiber. For those who prefer a fruit-based dessert, try a 100 percent frozen fruit bar.”

For teens who consider pizza an entire food group, finding a whole-wheat, thin crust and emphasizing veggies rather than high-fat meat like sausage and pepperoni can reduce the damage associated with full-fat, deep-dish varieties.

From Newswise

13 Health Benefits of Oranges

“Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness.” – Tae Yun Kim

Who doesn’t love a delicious and juicy orange as a snack? They are popular with athletes because they can be easily eaten for a burst of energy. I enjoy eating one or two oranges a day most of the year for that same energy-boosting effect.

13 Health Benefits of Oranges:

1. Helps Prevent CancerOranges are rich in citrus limonoids, proven to help fight a number of varieties of cancer including that of the skin, lung, breast, stomach and colon.

2. Prevents Kidney Diseases
Drinking orange juice regularly prevents kidney diseases and reduces the risk of kidney stones.

Note: drink juice in moderate amounts. The high sugar content of fruit juices can cause tooth decay and the high acid content can wear away enamel if consumed in excess.

3. Reduces Risk of Liver Cancer 
According to two studies in Japan eating mandarin oranges reduces liver cancer. This may be due in part to vitamin A compounds known as carotenoids.

4. Lowers CholesterolSince they’re full of soluble fiber, oranges are helpful in lowering cholesterol.

5. Boosts Heart HealthOranges are full of potassium, an electrolyte mineral is responsible for helping the heart function well. When potassium levels get too low, you may develop an abnormal heart rhythm, known as an arrhythmia.

6. Lowers Risk of Disease
Oranges are full of vitamin C which protects cells by neutralizing free radicals. Free radicals cause chronic diseases, like cancer and heart disease.

7. Fights Against Viral Infections 
Studies show that the abundance of polyphenols in oranges protects against viral infections.

8. Relieves Constipation
Oranges are full of dietary fiber which stimulates digestive juices and relieves constipation.

9. Helps Create Good Vision
Oranges are rich in carotenoid compounds which are converted to vitamin A and help prevent macular degeneration.

10. Regulates High Blood Pressure
The flavonoid hesperidin found in oranges helps regulate high blood pressure and the magnesium in oranges helps maintain blood pressure.

11. Protects Skin
Oranges are full of beta-carotene is a powerful antioxidant protecting the cells from being damage which also protects the skin from free radicals and prevents the signs of aging.

12. Oranges Alkalize the BodyAlthough oranges are acidic before you digest them, they contain many alkaline minerals that help to balance out the body after they are digested. In this respect, they are similar to lemons which are one of the most alkaline foods available.

13.  Provides Smart Carbs:
Oranges like all fruits have simple sugars in them, but the orange has a glycemic index of 40.  Anything under 55 is considered low. This means as long as you don’t eat a lot of oranges at one time, they won’t spike your blood sugar and cause problems with insulin or weight gain.

Next page: Orange nutrition, interesting facts and recipes.

Nutritional PowerFood
Oranges have so many benefits and I consider them a Powerfood.
They have a wealth of nutrients including vitamin C, vitamin A precursors, calcium, potassium, and pectin. For a complete list of its nutrients and calories go to  calories in an orange.

Interesting Orange Facts:

• Oranges are the largest citrus crop in the world.
• Brazil produces more oranges than any other country.
• Navel Oranges are named after the belly button shape near the bottom!
• About 25 billion oranges are grown each year in America.
• In the 18th Century British sailors took sauerkraut and citrus fruits on the ships to prevent scurvy.
• Florida produces about 70 percent of the total U.S. crop, and 90 percent of its production goes to make juice.
• In Queen Victoria’s day, oranges were given as Christmas gifts in England.
• Did you know that the color orange came from the orange fruit?
• Two most common varieties of oranges are Navel and Valencia oranges.
• Orange is the world’s third favorite flavor after chocolate and vanilla.

History of the Orange

• Oranges where first grown in southeast Asia, northeastern India and southern China and were first cultivated in China around 2500 BC.
• In the first century AD, Romans brought young orange trees all the way from India to Rome. North Africa began growing oranges in the 1st century AD.
• Christopher Columbus brought orange seeds in 1493 across the Atlantic Ocean to Spain’s Canary Islands to Haiti, where he planted orange orchards. By 1518 oranges were introduced to Panama and Mexico, and a little later Brazil started growing orange trees.
• America’s first orange trees were planted in Florida in 1513 by Spanish explorer Juan Ponce de Leon.

Growing Oranges

They are a tropical to semitropical, small evergreen flowering trees growing to about 5 to 8 meters tall. Evergreen means they produce flowers and fruit all the same time.

Oranges are either sweet or bitter but as we know most of us eat only the sweet oranges. The most popular sweet varieties are Valencia, Navel, Persian variety and blood orange.

Warm weather can cause the orange skin to re-green but it will still taste good.

Orange peels contain many volatile oil glands in pits. Interior flesh is composed of segments, called carpels, made up of numerous fluid-filled vesicles that are actually specialized hair cells.

Selection and Storage

• In the northern hemisphere orange fruit season begins in October and lasts until February.
• The bigger the navel in an orange, the sweeter it will be.
• Buy fresh fruits that are firm, yet yield to gentle pressure.
• Fresh oranges have bright color, no wrinkles on the skin and feel heavy for their size.
• Avoid overly soft oranges with spots and mold.
• Oranges can be kept at room temperature for a week or so and but keep well for up to two weeks in the refrigerator. Keep them loose in the fruit container and place in the cool area away from excessive moisture, as they tend to get mold easily.
• Store freshly squeezed orange juice inside the freezer compartment for later use.
• Store dried orange zest in a cool, dry place in an airtight glass container away from moisture.
• Moro oranges are also called blood oranges because the pulp is bright red.

Orange Cautions:

Insecticide is sprayed over orange crops. It is important to at the very least wash the oranges in cold running water before use. Better is to wash them in a fruit and vegetable rinse. Organic oranges do not have these chemicals and are best suited for zest preparation.

For those susceptible to foodborne illness, you may need to avoid drinking unpasteurized or fresh-squeezed juice that could contain bacteria. Try sticking to pasteurized juices.

Preparation and Serving tips

It is simple to eat a fresh orange anytime or anywhere. Be sure to wash them under running water to remove surface dirt and any pesticide residues, then peel the skin and yum!

Making fresh orange juice at home is so easy and much better than those commercial drinks that may contain preservatives and artificial coloring. Oranges will produce more juice when warmer, so always juice them when they are at room temperature. You can roll the orange under the palm of your hand on a flat surface will also help to extract more juice. Also, it is best to drink the juice at room temperature.

The outermost part of the rind grated using zester to produce orange zest, which is tasty. It is important that you use an organic orange as this is where all the pesticides will be.

There is no orange waste because it is all biodegradable.

22 Surprising Uses for Lemons

Lemons are one of the most versatile fruits out there. And no, we’re not just talking about in cooking! Lemon juice is an acid, a natural disinfectant, and a nutritional powerhouse. Its scent is perfect for humans, but a deterrent for pests. It helps preserve food and can easily replace harsh chemical-based ingredients. Is there anything this unassuming fruit can’t do?! Read on for incredible ways to use lemons. Have a favorite use of your own? Let us know in the comments!   

Home & Cleaning.

1. Clean Cutting Boards, Rolling Pins, Salad Bowls, and More. Cutting boards and other wooden kitchen products are germ, and funky smell, hotbeds. Lemons to the rescue! The stuff works very well on both odors and bacteria; after you’ve washed your cutting board, rub 1/2 of a lemon over the wood and let it sit for 20-30 minutes. Rinse the juice off and dry.

2. Get Rid of Grease. Nip grease in the bud — on counters, dishes, ranges, whatever — by rubbing 1/2 of a lemon with coarse salt sprinkled on it over the affected area. Wipe clean with a towel. Make sure the surface or dish you’re cleaning responds well to acid before doing this trick.

3. Clean Plastic Containers. Reusing plastic food containers is a great way to reduce waste, but smells can linger forever. Overcome that stink by soaking the container in a mixture of equal parts lemon juice and water.

4. Overcome Odors. Keep a couple lemon peels in your fridge (it works better than baking soda!) and the bottom of your trash can to avoid unpleasant smells.

5. Easily Clean Graters. Cheese graters are a pain in the neck to clean. Ease that pain with the help of 1/2 of a cut lemon; rub the lemon over the grater and wash as usual.

6. Polish Chrome and Stainless Steel. Forget that sponge — lemon rinds are excellent mild abrasives and work wonders of chrome and stainless steel. Scrub the metal, rinse, and towel dry.

Beauty & Fashion.

7. DIY Deodorant. Commercial deodorants are full of scary, harsh chemicals. But what’s the alternative — becoming a social pariah?! Luckily, that’s where lemon juice comes in. Dabbing a little juice in your armpits works just as well, if not better, than the store-bought stuff.

8. Lighten Nails. As we age, our nails start to yellow. Reverse that by soaking your nails in a cup of water and the juice of 1 lemon. Soak for a few minutes and rinse.

9. Remove Armpit Stains from Clothes. Scrub a mixture of equal parts lemon juice and water onto the stain, then let the shirt air dry.

10. Zap Mildew. Mildew-y clothes aren’t ruined! Form a paste out of lemon juice and salt, apply to the mildew, and let air dry.

11. Sanitize Jewelry. Safety first! You can sanitize metal jewelry in a mixture of equal parts lemon and water. Better skip your fanciest gems and metals here, though.

12. Replace Toxic Bleach. Skip the bleach in your laundry room by adding 1/2 cup lemon juice to the wash instead.

Food & Drink.

13. Lower Salt Intake. Your taste buds get a similar sensation from sour flavors as they do salty flavors, which makes lemon juice one of the best salt substitutes out there. Skip the shaker and season your meals with citrus.

14. Prevent Sticky Rice. To get perfect fluffy, stick-free rice, add 1 teaspoon of lemon juice to the pot while the rice is simmering.

15. Preserve Food. A little lemon juice will help keep both guacamole and pesto green, and prevent apples, potatoes, pears and cauliflower from browning.

16. Refresh Sad Lettuce. Placing soggy, wilted lettuce in a bowl of ice water and the juice of one half lemon will bring sad lettuce back from the compost bin.

17. Wash Produce. Nearly all fruits and veggies — even organic — will benefit from a good washing. Go the DIY route. 

Pets, Garden & More.

18. Keep Out Kitty. What smells great to humans is repulsive to cats. Adding some lemon juice to a spray bottle, and misting an off-limits area — like the kitchen countertops, for instance, or the Christmas tree — will help keep feisty felines away.

19. Breathe New Life Into a Humidifier. If your humidifier is starting to smell a little strange, just add a few teaspoons (3-4) to the water.

20. Kill Weeds Naturally. Lemon juice is an ultra-effective weed killer. Soak the unwanted plants with the stuff to kill them without all of the harsh chemicals.

21. Revive Hardened Paintbrushes. Give a new life to those hardened bristles. Bring lemon juice to a boil on the stove, drop in the brushes, and let it sit for about 15 minutes. Wash and rinse in soap water and let dry.

22. Repel Ants and Other Pests. Ants, roaches, and moths hate the smell of citrus. Place lemon juice in a spray bottle, and regularly mist door thresholds, window sills, and anywhere else bugs might creep in.

This article was originally published on www.Care2.com.