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Thursday, February 2

Fill 'Er Up February!

February – Fill ‘Er Up!
You can shed some serious weight just by changing up your drink choices.  Kick the soda habit and switch to water – make sure to get several glasses each day!  If you need caffeine, try unsweetened tea or black coffee.  And don’t even think about switching to diet drinks, fruit juices, or energy drinks! 

The human body can live four to six weeks without food, but only three to five days without water!  It is essential to everyday functioning...water carries nutrients to our cells, aids digestion, lubricates joints, cushions the organs, controls temperature, and flushes toxins from the body.

While any fluid can count toward general hydration, most are full of added sugars, preservatives, and artificial ingredients -- water should be your first choice.
Adding lemon to your water provides a boost of Vitamin C, which helps to build collagen and keep skin firm.  Lemon also helps to boost digestion and metabolism, burning more calories throughout the day!

Got electrolytes?
Our bodies rely on a balance of 
calcium, sodium, potassium, magnesium chloride, hydrogen phosphate (a mineral), and hydrogen carbonate (a salt), which are vital for survival.  If we dilute them too much, it can lead to death by “water poisoning.” They regulate our nerve and muscle function, our hydration, the pH of our blood, rebuilding damaged tissue, and determining blood pressure.

During strenuous exercise or exposure to excessive heat, you sweat and lose electrolytes.  These homemade recipes will help to replenish the electrolytes without all of the added chemicals found in marketed versions.

Electrolyte Replenishment Drink
Ingredients  (makes one quart)
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1 ½ to 2 cups fresh water, depending on how strong you want the flavor
  • 1/8 teaspoon of sea salt
  • 2 tablespoons natural sugar or honey, to taste
  • Blend everything together.
  • Pour a glass over ice.

Lemon Barley Water
·        2 medium sized lemons
·        1/ 4 cup pearl barley
·        3 cups water
·        1/ 8 to 1/ 4 cup honey
Using a vegetable peeler, peel the zest of the lemons, avoiding the pith.
Put the zest in a medium saucepan with the barley and the water.
Squeeze the lemon juice into a cup and set aside.
Bring to a boil , reduce heat, and simmer for 20 minutes, until barley is soft.
Strain and discard the barley and the zest.
Stir in the reserved lemon juice and honey.
Chill before drinking. 

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