Antibacterial soaps and hand sanitizers have boomed over the last decade, and ironically enough this has introduced a number of new health concerns. That being said, keeping good hand hygiene (washing your hands with good old soap and water) is essential to stay healthy. Because I don’t always have access to soap and water when I travel here in India, I have learned to make my own hand sanitizer from all-natural ingredients, that I would like to share with you. But first a little background.
The antibacterial scam
While we are being bombarded with commercials, stating that antibacterial products are more effective than regular soap and water, the reality is more complex. Many antibacterial agents added in commercial products are strong chemicals that do more damage to our health than it prevents. Additionally, tests have shown no evidence they do a better job at cleaning your hands. If you want to read more on this topic, you can start by reading The dangers of antibacterial soap (Dettol).
It’s also important to understand that not all bacteria is bad – actually, we need them to stay healthy! We even need to be exposed to ‘bad’ bacteria to help build up our immune system, which usually happens as we grow up. Though the same process continues every time we get exposed to a new environment. My point is this: don’t take commercial companies on their word. Understand the science, and make an informed decision. I’ve concluded that the best option is natural soap, water, and homemade hand sanitizer.
Rubbing alcohol – a strong antibacterial agent, often used for disinfecting and sterilizing. It can be left out of the recipe, for a milder hand sanitizer.
Aloe Vera gel – a nourishing gel, that is mild on the skin. It can help treat small rashes and skin irritations.
Essential oil – a selection of EO’s with antibacterial properties – choose between tea tree, cinnamon, Oregano, Thyme, Eucalyptus, Lavender, Lemongrass and Bergamot, Clove.
(Optional) Glycerin – a moisturizing liquid, known for its ability to ‘attract’ moisture from the air. Rubbing alcohol can be drying, and this is to counter that.
Note: the recipe is not adjusted to children. Do research child safe essential oils, to adjust accordingly.
1 tbs Rubbing Alcohol
5 tbsp Aloe Vera Gel
20 drops Essential Oils of choice
1/2 tsp Glycerin
Simply mix the ingredients in a bowl and stir for a few minutes. Keep it in an airtight container. I have re-used an old squeeze bottle, which fits conveniently in my hand bag.
This was all for now. Let me know if you have any questions or comments below. I’d be happy to hear your favorite recipe for homemade hand sanitizer if you have any!
I don’t believe in living on diets, but on developing healthy habits and maintaining them. This includes eating whatever ‘bad’ food you have a weakness for, from time to time. Anyway, this post is not on my eating habits in general, but only one of them namely intermitted fasting. I actually started intermitted fasting by curiosity, but have since then experienced a lot of benefits attached to it, that I would like to share with you in this post.
What is Intermitted Fasting?
In simple words, intermitted fasting is fasting in intervals. Either by skipping one meal in a day, or fasting on certain full days of the week. There’s a lot of scientific backgrounds, that I’m not gonna get into – but if you’re interested you can read more here. The basic idea is that the digestive system and body is given a break and that you at the same time take in fewer calories. My confirmation of its validity comes more in the fact that it has been done for centuries in India, than the high amount of hype that is being made around it lately. So, I chose only to look at the benefits I myself have experienced and how it makes me feel. For a better understanding, I don’t eat lunch, meaning I only eat breakfast and dinner. The following is what has happened since I started this practice.
It makes you less hungry
I wanted to write this first, to ensure that you’ll keep reading! I admit there’s an adjustment period, but it can be managed by slowly easing into it. You can start by eating a smaller meal during your fasting time, and then work yourself down to just having a snack and then nothing. A great way to ease into it is to prepare chia seeds in water, with for example fresh berries and cinnamon, that you can drink through the day. Chia seeds keep you feeling full, and is loaded with nutrients.
It gives you more time
We spend a lot of time every day either preparing food or eating food. For some either is a recreational activity and for others a hassle that just needs to get over with. No matter how you feel about cooking or meal time, cutting down on one meal a day frees up time to spend on something else. This could, for example, be used to get in some exercise or put extra effort into your two other meals.
It allows you to eat better
Since you only have to cook two meals in a day, there’s more money and time to spend on them. I use the extra money I save to buy better quality foods, but also to treat myself to going out to eat or making something special at home. I think it’s important to note that when you only eat two meals and don’t snack in-between, these meals need to count. Both so that you won’t get hungry during the day, but most of all so that you’ll get all the nutrients you need to be healthy.
It makes you lose weight
I’m sure there are combined reasons for this. Even if you eat to your hearts desire during two meals, one can only ever eat so much in one go so you will be taking in fewer calories altogether. Additionally intermitted fasting lets the body enter into what’s known as a fat-burning state (which only happens 12 hours after a meal), as well as to increase the metabolism.
This is all I’ve noticed till now, but maybe in time, I will make a follow-up post after exploring it some more. Feel free to comment below with questions or your own experiences!
If you love it, share it!
Want to know more about fasting? I can highly recommend this book:
I am originally from Denmark, but have been living in New Delhi for the past 4 years. Ironically enough I work with development work, and in that connection with one of the biggest clothes recycling areas in Delhi, but can’t for the life of me find a second hand shop (at least not one that isn’t super pricy)! Now, it’s not that there isn’t markets that sell second hand clothing – but it’s usually one of those ‘messy’ markets, where you cant try out the clothes before buying it. There’s also a few websites that sell second hand clothes, but again, there’s no option of trying it before buying it. So, in my attempt to try to be as sustainable as possible when it comes to my clothing, I’ve learned a few ways to go about how to keep my wardrobe sustainable that I would like to share with you.
The Tradesman (Or Women)
This trick is my absolute favourite! Since I couldn’t find any second hand shops here in India, I started letting my friends know that if they had any clothes they could no longer fit – or just wanted to clean out their closet (like many girls like to do, so they can fill it up again), I’d love to take a look at it. At first I sometimes paid them for the clothes I took, but with time I simply showed my appreciation by contributing to their life in any way I could – I gave away homemade soaps as gifts, helped out with hair loss remedies and other things I do well. With friends that are interested I exchange clothes – which is pretty useful when I sometimes gain or loose weight. Actually me and my best friend, continuously exchange clothes, and often regain a piece of clothes we couldn’t fit some years back.
I must admit that in the pursuit of getting as much as possible of my clothes second hand, I’m not picky about what I wear – at least style wise. Which is always kind of funny, when people give me compliments on what I wear, because I get to say: “You’re really complimenting my friends taste, not mine”!
Buy Me Once
My father has taught me many things, and one of them is this: buy things of quality, and only buy it once in your life. There are some things I haven’t been able to wait around for one of my friends to have a spare of, in my size and of the quality level I needed. Such as for example hiking boots and a travelling purse. So whenever I have to buy anything new, that I know I will need for many years to come, I try to find high quality brands. A few brands even have life time warranty. It does take some research to find it, and at times a little manoeuvring to get my hands on it. But on the other hand, I only buy it once! The last three things I bought were:
A handbag and shoes from Hide design. The bags are made completely from natural materials, and also run a range with lifetime guarantee. Though, even the ones that don’t will last a long time, if taken proper care of.
Dr Martens for hiking. A bit on the expensive side, but even they are super solid and robust, and again have a range with life time guarantee.
For inspiration on quality purchases you can visit the website: Buy Me Once. If they don’t ship to your country, you can search the same items on amazon or other. Thats what I do!
The Ethical Brand
There are some items, that no matter what I do, wont ever last a lifetime. Items such as underwear, socks, jeans (at least mine) and t-shirts have to be exchanged from time to time. So if I can’t get it second hand, and I know I will have to buy it more than once – I try to buy from Organic and Ethical brands. The biggest downside to this is that the brands I trust are legitimately ethical, are also quite highly priced – but since it only happens rarely, it can also be a welcome treat. In India some examples are No Nasties, People Tree, Soma shop and Anokhi. The online shop Organic Shop (India only) has the biggest collection of different organic/natural brands and items I’ve found.
Know Your Fabrics
This is my third go to method of buying more sustainable clothes, if the two first aren’t an option. The trick is simple – go for natural fabrics such as cotton, hemp, silk, wool and bamboo, because they are biodegradable. Even if I buy something second hand, I will still try to go for natural fabrics. Examples of synthetic fabrics are polyester, nylon, acrylic and spandex. There’s a lot of information online, so in doubt I just google it.
Think Global, Act Local
Transport of goods has a very high co2 footprint, because of the use of fuel and energy – as well as possibly use of extensive packaging and other protection needed. So I try as much as I can to buy things produced here in India or neighbouring countries. If possible I try to buy directly from the producer, or NGO’s and other organisations linking villages to markets here in Delhi.
Keep It Simple
This last trick, has in time become my first – I think many knows the feeling of having a closet full of clothes, and nothing to wear. So I try to keep my closet simply, with clothes that fit (get rid of those jeans you haven’t been able to fit for years) and that I love to wear. Whenever I get tired of wearing the same, I trade it for something new. That was it for now. Feel free to leave a comment with your own experiences, questions or anything really…
Disclaimer: this post is not sponsored, but has been written in collaboration between the co-founder of “Meri Gaiya” Rajesh Madan and myself. It is entirely our own personal perception of the matter at hand.
When I came to India, I discovered something about milk that I had never thought about – namely that there’s a big difference between pasteurised, homogenised and raw milk! Furthermore, organic and non-organic milk are two very different things too. Recently my understanding of milk deepened even more, when I found out milk from different breeds, contains different proteins, making them very different as well. So why does it matter if all these are different? From my own personal conclusion, I believe the kind of milk we drink has enormous implications for our health (as well as a number of other aspects – but that discussion is for another time). In this article I will focus on my new discovery, leading me to conclude – that we should all be drinking A2 milk over A1 milk. From here I will let Rajesh Madan explain:
A1 vs. A2
When Keith Woodford published the Groundbreaking Work “Devil in the Milk” in 2007, it put a stirrer in the world’s glass of milk, so to speak.
A professor of Farm Management and Agri Business at Lincoln University in in New Zealand, Woodford presents irrefutable evidence in his book that linked cow’s milk to numerous medical mysteries including diabetes and autism.
In “Devil in the Milk”, Keith Woodford brings together the evidence published in over 100 scientific papers. He examines the population studies that look at the link between consumption of A1 milk and the incidence of heart disease and Type 1 diabetes; he explains the science that underpins the A1/A2 hypothesis; and he examines the research undertaken with animals and humans. The evidence is compelling: WE SHOULD BE SWITCHING TO A2 MILK.
The book in itself is an amazing story of not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business.
So what exactly is A1 and A2 milk?
Originally, all animal milk was A2, including of course the cow milk. But then, a mutation occurs in the Bovine Population of Northern Europe and Voila! Cows started producing A1 milk.
India’s National Bureau of Animal Genetic Resources (NABGR) had done a study in 2012 where they specified that the A1 and A2 variants differ at amino acid position 67 with Histidine in A1 and Proline in A2 variant. This polymorphism leads to a key change in the secondary structure of expressed β-casein protein. The variant A1 of β-casein has been suggested to be associated as a risk factor for the following diseases: Type 1 diabetes mellitus, coronary heart disease, arteriosclerosis, sudden infant death syndrome and neurological impairment including autistic and schizophrenic changes.
The Indian Village and the Cow
Needless to say, all indigenous breeds of cows in India produce only A2 milk.
The cow in fact had, and perhaps still has a central place in the Indian Rural Economy. The milk was treasured, the dung used as fertiliser to rejuvenate the soil, the dried dung cakes used as a cheap substitute for firewood, the male bullocks put to work in the fields, and then of course it fed the leather industry too. This bond of the farmer with the cow is so strong that the cow has came to be held as sacred in the Hindu way of living.
This sacredness turned beef consumption into a contentious issue in India. The ancient ayurvedic texts supported eating of beef: “The flesh of the cow is beneficial for those suffering from the loss of flesh due to disorders caused by an excess of vayu, rhinitis, irregular fever, dry cough, fatigue, and also in cases of excessive appetite resulting from hard manual labor.” But over time, beef became a strict no-no in the diet of an Indian, except the lowest of the low classes of Hindus and those from other religions.
The invasion of the Western Cows
To increase the availability of milk for every Indian and also to increase the income of farmers, the Indian Government launched Operation Flood in 1970. The import of alien cow breeds like Jersey or Holstein Friesian was encouraged as they produce more milk.
That started the slow but steady downward slide for India’s 37 indigenous cow breeds. There was a relentless and reckless drive to cross-breed the alien varieties with the indigenous ones.
In 2013, Jay Mazoomdar wrote in Tehelka, an Indian News Publication: India is the world’s largest producer of milk. But in 10 years, we will be forced to start importing it. And the Indian cow will no longer exist.
Today, according to one estimate, only 5% of the total cow population is of pure indigenous breeds. But the good news is that over the last few years, awareness has grown on the harmful effects of A1 milk and efforts have gathered steam to promote and increase the indigenous cow population.
The A2 Ambassadors
Unknown to most, Desi Ghee made from A2 milk is lighter than the ghee from other sources. It can prevent heart blockages, help cure gastric problems and headaches. It also combats Asthma and Insomnia, besides lowering blood cholesterol and recovery of wounds.
Many ventures like ‘Meri Gaiya’ and ‘The Way We Were’ have come up in India which have taken it upon themselves to increase awareness about all the health benefits of cow ghee made from A2 milk and at the same time promote ethical dairy practices and conservation of indigenous breeds.
We felt passionately about our cause for the consumer’s health, farmers as well as cows. We put together a small capital to start our dairy last year with just 4 Desi A2 Cows. We made sure to feed them only with Organic feed and took care of them like part of our extended family. We now have 28 cows – Rajesh Madan
The fight to reclaim the health, community and environmental benefits of indigenous cow breeds and their milk products has begun in earnest. And in the years to come, it promises to gain momentum and turn things around.
Use the code CORNER25 and get 25% discount at Moksha Lifestyle Products, to shop the ingredients. Moksha is a leading wholesale supplier of 100% Pure, Therapeutic Grade Essential Oils and other materials around the world.
Disclaimer: I personally don’t use preservatives in my Body Butter, since it’s only for personal use, but I would recommend researching lotions and preservatives, so you can make your own informed decision.
The only downside of making soap at home, is that sometimes there’s just too many new (and expensive) things I want to try out – which is actually why I developed the trick I’m about to explain. In this post I will explain how you can make two or more types of soap in one go, in a way that’s simple enough for anyone with basic soap making skills to do so. If you want to see it live, you can check out my last post: Video tutorial: cold process soap making, where I make two types of soaps in one go. I will use the same soap as an example in this post.
Creating your base recipe – but mixing up the rest
I’m sure a lot of soapers can relate to having a ‘go to’ soap recipe, when it comes to the base oils (carrier oils). There might be smaller variations, but all of us have our favorites. I think this is for good reason, because when something works – why change it? But we still need the excitement of changing it up whenever we make soap, which is where the esthetic and experience of the soap comes into the picture – the shape, smell, look and feel can make two soaps seems completely different even if the base is the same. So to make two types of soap, you simply create a base recipe – but plan out different scents, additives and shapes for the two (or more soaps) you want to make. Here is an example of a two soaps in one:
Base recipe – 1000 grams:
250 grams coconut oil
200 grams olive oil
150 grams mango butter
200 grams canola oil
100 grams castor oil
100 grams sesame oil
Lye – 141.77 grams
Coconut milk – 425.30 grams
The two batches (separated after trace):
Batch 1 – around 800 grams:
This batch will be poured in a loaf mold in a simple swirl with the following ingredients:
50 ml cedar wood oil
25 ml lemon grass oil
Aronia berry powder
Batch 2 – around 200 grams:
This batch will be poured in small muffin molds, unscented with the following one ingredient for color:
How to go about it
I’ve divided this part in three steps: Planning, Preparation & Timing. Here we go.
Once you’ve chosen your base recipe, plan out how the two soaps will be different, in a way you are sure you’ll be able to manage. For example if it’s the first time you try this out, start by only changing one element – such as shape or scent. If you’re more experienced you can plan out changing more elements, and even plan to make two different swirls in your two batches. Though whatever you plan, it’s important that it is completely clear before you make your soap. I usually spend some time visualizing my soap, and then write it down on a piece of paper with all the different components and details of each of the batches.
Since you will be working with more components than normal, it’s important to prepare as much as you can before you start. Examples of ways to prepare are:
Set out as many bowls as you will be dividing the batter into (for two simple batches, prepare two bowls, for two batches with swirls prepare four bowls etc.)
Add the additives in the bowls at the preparation stage. If it’s powders, you can mix a little oil in it to make sure they don’t clump when the batter is added. You can either add the essential oil directly in the bowl at preparation, or put it next to to the bowl in a smaller container, so its ready to be added.
If you want to pour the soup in different molds, place them so you’ve got plenty of space to work. The batter might be hardening fast, and you wont have time to move things around when you are in the middle of the process.
Anyone that has made soap before, knows it’s all about timing, and even more so when you are trying to make two different soaps in one go. The only thing I really do, is to separate the soap batter into the different bowls, a little before it really thickens (trace) and then use a hand whisk for the last thickening. In this way you gain some time to mix in the different additives before they become too thick. A useful pointer is the following: if one mold is a cavity mold, pour that one first. It’s really hard to scoop into a cavity mold (without spending too much time smoothing it out). On the other hand, if you plan a swirl in one of the soaps, pour that first – once it’s too solid, you wont be able to make certain swirls.
Now, that was all for now. Remember, practice makes perfect. I’ve only done this a few times, but I get better every time. And it really keep things interesting when you got the regular process down.
This is my first attempt of making a video tutorial, so bear with me if some parts of it are explained too fast or I babble a little. Also, at the time of making the video I had been spending some time in Denmark, so my usual Indian accent is mixed with a Danish accent.
Feel free to ask questions in the comment section if something is not clear from the tutorial. I will leave the recipe below for reference.
There is a lot of misinformation out there on what it takes to keep your hands clean (and soft) – at least if you ask me. I’m not a professional in neither biology or any other science, so if I ever find sufficient (trustworthy) evidence to prove the contrary I will be the first to admit I was wrong. Though until then, I will insist that the very best thing to wash your hands with is plain old fashioned handmade soap! Actually I intentionally try to avoid any stronger stuff, such as commercial antibacterial soaps like Dettol. If you want to explore this topic further you can start by reading: Dangers of Antibacterial Soap (Dettol) and Commercial vs. Handmade soaps. This post though will focus on my own alternative to products like antibacterial soaps, including the recipe I use, so that you can make your own. If you have never made soap before you can read about the process here: How to make natural soap.
The soap I prefer to wash my hands with (and the star of this post) is pure coconut soap. First of all, using 100% coconut oil makes a rock solid bar of soap, which can withstand the moist environment in many bathrooms. Additionally coconut oil is a strong cleanser, perfect for hand washing. A very common misconception about coconut soap is that it dries out the skin, but there’s a very basic trick to solve this: super fat! Super fat is a soapers term describing leaving some of the oil in the soap, , without being saponified (made into soap). This adds extra moisture to the soap. A normal batch of soap will have a super fat of between 5% and 7%, since more might make the soap too soft, but since coconut oil makes a rock solid bar of soap it can have a super fat up to 30%.
The second secret to great hand soap is essential oils. Essential oils doesn’t only add scent to a soap, but also different properties, depending on the essential oil you use. Tea tree, cinnamon and sweet orange essential oil, amongst others have antibacterial properties, making them great ingridients for hand soap. In this soap I’ve added lemongrass and sweet essential oil – which also smells divine.
My mold is 900 grams, so this is the recipe I’ve used:
900 grams of coconut oil
342 grams of Water
140 grams sodium hydroxide
40 ml Lemon grass essential oil (optional)
50 ml Sweet orange essential oil (optional)
1 spoon Aloe vera gel (optional) – added in the lye
Super fat is at 15%
The last three ingredients are optional and can be exchanged or completely left out. I prefer to keep the essential oils at 10 ml per 100 grams of base oils (carrier oils), but many use less than that. If you want to make less or more than this recipe, simply run it through your preferred soap calculator,
I’m still very excited about my new old fashioned waffle iron, so this morning I decided to make some good old fashioned waffles. Since I had bought some Baileys the day before, I mixed it into some creme fraise with honey to go with the waffles. All in all it turned out super delicious, so I thought I would share the recipe here.
Old Fashioned Waffled (Makes approx. 4 waffles)
200 g all purpose flour
1 tsp baking powder
75 melted butter
4 dl milk
Sugar or honey (optional)
How to make it:
Melt the butter and mix in the egg and milk
Combine baking powder and flour in a separate bowl
Add the dry ingredients to the liquid ones, until the batter is slightly thick
Melt butter on the waffle iron and close it so it spreads
Pour the batter on the hot iron, and turn (if it’s an old fashioned waffle iron)
I’m currently spending some time at my best friends place, and she is an incredible cook. So when we bought some ‘Stone Age’ bread’ mix, she instantly said she could give me a better recipe than the premix. And then she did!
Stone Age bread is a made entirely up of seeds, nuts, eggs and oil. This combination makes it both gluten free and lactose free – as well as full of proteins, fibers and healthy oils (from the seeds and nuts). Another thing I love about it is how filling it is! Now lets get to the recipe and process.
Creating the recipe
Another great aspect of Stone Age bread is that you can customize it according to your own liking, and availability of different ingredients. The base ingredients remains the same – eggs, oil and salt – but the rest can be mixed however you want. Only rule is that the flexible ingredients needs to make up 600 grams all in all.
So just to make it completely clear – you create the recipe by choosing your flexible ingredients, as well as optional ingredients – while the base ingredients remains the same. The ingredients are:
1/2 teaspoon salt
1 dl oil (canola, sunflower, coconut, olive or other)
Measure out your seeds and nuts and collect it in a bowl
Add the egg, salt and oil and mix thoroughly
Add any other optional ingredients and mix
Fill the batter into a greased bread form
Bake in preheated oven at 160 degrees for 1 hour
Take the bread out of the form when it has cooled down
The bread will last for a week in the fridge. You can also cut it out and freeze it, and then toast the individual pieces before serving. Its delicious with cheese and different speeds. I had it this morning with some danish blue cheese and avocado. Yum!
That was it for now. Feel free to leave a comment –