Detoxification is a natural process, allowing toxins from our environments and diets to be transformed into less harmful substances for excretion. In reducing the burden on the body’s detoxification system and supporting the key detox organs’ capacities, a detox can help to promote optimum health and vitality.
Natural Beauty Week kicks off next week. We're big fans of all-natural skincare here at The Purist - let us tell you why.
Conventional skincare products make the promise of beauty...but they also contain toxic ingredients (formaldehyde, parabens, petroleum and coal tar, just to name a few) that are harmful to both our bodies and environment.
Did you know that 60% of what we put onto our skin is absorbed into our bodies and bloodstreams as though we were swallowing it?
Did you know that skin allergies, cancers, disruption to hormone balance, reproductive issues, infertility, birth defects and learning disabilities have ALL been linked to chemical toxicity in the body?
Ayurvedic medicine employed this ritual, also known as kavala or gundusha, over 3,000 years ago as a method of dental detoxification; a way of removing oral toxins to improve both oral and general health. In short, it involves swishing oil (olive, sesame, or - our fave - coconut) around your mouth and between your teeth for about 20 minutes before spitting (NOT swallowing - you don't want to permit any baddies re-entry) it all out.
Bloating. That horribly uncomfortable heavy / stretched / puffy belly feeling we've all experienced from one time to another (some more so than others). But why does it happen? And how can we stop it?
Constipation, excess wind, swallowing air, food intolerance, Coeliac disease and irritable bowel syndrome (IBS) are common culprits.
One of our favourite herbs here at The Purist, Zingiber officinale is a perennial rhizome (root) that has been used in traditional Chinese and Ayurvedic herbal medicines since ancient times.
Traditionally, ginger has been used for the treatment of digestive ailments including nausea and indigestion. In cooking, it has been a well-loved adder of spice for more than 4,000 years.
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