I have been thinking alot about Karma, how it works, and how it actually changes ones’ energy state, which in turn changes everything around you and others energy too. There are many ways to up your Karma, feel better and help others. Found this great article on E How and thought I would share.

How to Boost One’s Karma – By an eHow Contributor

Karma is the universal concept of balance. Good is balanced by bad and bad balanced by good. Sometimes Karma can get unbalanced, whether it’s the actions of a past life dragging down the present or a realization that some sort of cosmic atonement is necessary. Boosting karma, despite religious preferences or beliefs, is a good idea for everyone as it offers the chance to do some real good in the world.

Instructions
1 – Perform selfless acts for strangers on a daily basis with no expectation of reward or thanks. Being nice to boost karma only works if your intentions are selflessly motivated.

2 -Donate time or money to a cause or charity close to your heart. Everyone knows that giving to the less fortunate makes you feel good about yourself, but karma is not about feeling good, it’s about doing good. Choose a cause that takes your time and benefits as large a number of people as possible.

3 -Reduce the amount of negative thoughts that go through your head every day. Every time you non-verbally judge or criticize another person, place or thing you are contributing to negative karma. Take a moment to check yourself and replace the negativity with an open minded live and let live thought.

4 -Remember people’s birthdays and anniversaries and always send a card or give them a call. Boosting karma is about sending positive energy into the universe and every time you make someone smile, laugh or shed a tear of joy, you give the cosmic order a bit of a boost.

5 -Be happy for other people and their accomplishments. Having pride in the successes of family and friends, even being their personal cheerleader is a major karmic boost. Realizing that it really isn’t all about you is enlightening and it helps your friends feel good about themselves too.

6 -Watch the international news everyday to improve your global awareness and personal perspective. Realizing that the lives of others are important and often saddled with adversities you could never hope to understand puts empathy into the universal energy and allows you to comprehend your place and significance in the world. It may also help you find the cause that will become close to your heart.

7 -Never harm another person or animal intentionally whether physical or emotional. Bad karma, negative universal energy is created by such acts that harm not only the other person or animal but you yourself. Living a life unfettered by such negativity is a natural almost unconscious karmic boost

Hope this was helpful and you take some action to Up your Karma. Be Fabulous!

Read more: How to Boost One’s Karma | eHow.com http://www.ehow.com/how_2241395_boost-ones-karma.html#ixzz1kwmwOBg0

Luv Wendy
“Bella”

A definite must watch! Enjoy!

Luv Wendy
“Bella”

Happy New Year 2012

Wishing you all a fabulous and fantastic New Year. May 2012 be all that you dream it to be and more.

Luv Wendy
“Bela”

Merry Christmas and Happy New Year from ME to YOU!

Thank you so very much for all your love, inspiration and support, I am grateful

This is YOUR year to be FABULOUS! I wish you much success, joy, and happiness.

Luv Wendy
“Bella”

http://shine.yahoo.com/healthy-living/long-does-food-retain-nutritional-value-193700748.html

Does the week-old zucchini at the back of your fridge have the nutritional value of cardboard? If you are inclined to toss it into the garbage, you might want to reconsider. According to nutrition expert Lora Brown of Brigham Young University, refrigeration vastly improves the shelf life of most fruits and vegetables, and the loss of nutrients usually coincides with visible spoilage. “If you have to take it out of the fridge on a gurney, then throw it away,” Brown told Yahoo! Shine. “But if the taste, color, and texture are good, the nutrient content will still be relatively high.”

Unless you are buying all your food straight from the farm, it is impossible to know how it was processed or how long it took to get to the supermarket. “Fresh” produce might be in transit for more than a week and then sit on the store shelf for days. For oils, nuts, and dry goods, it could be months or years before an item reaches your pantry. Ideally, for the best taste and nutrition, we would all be buying locally produced food, but that’s not feasible for everyone. There are ways, however, to maximize nutrient retention through proper storage and handling at home.

Fruit and vegetables
Most fresh fruits and vegetables should be kept in the refrigerator in separate compartments. Fruits emit a chemical called ethylene that causes vegetables to spoil more quickly.

Produce that was handled properly can last for two to three weeks. One of the least stable vitamins is vitamin C, which deteriorates rapidly. The acid in citrus fruits helps them retain their vitamin C level so they keep their maximum nutritive value for longer than green vegetables such as broccoli, green beans, or asparagus, which may degrade in 7-10 days. Eric Decker, professor of food science at the University of Massachusetts, points out, “Most people don’t eat nearly enough fruits and vegetables. Even if some of the vitamins are lost in storage, they retain their minerals and fiber so they are still good for you to eat.”

Though some nutrients are lost in processing, frozen vegetables maintain higher levels of vitamins than their fresh counterparts. “The problem with frozen fruits and vegetables is the texture,” says Decker, “if you don’t like them, you won’t eat them.”

Berries
All berries are fragile and very perishable. Their vitamin C content degrades quickly, and they should be eaten within a few days of purchase. Blueberries, if harvested gently and stored in the refrigerator, will last a week.

Greens
Lettuce and spinach are the most perishable greens and should be refrigerated as soon as possible after purchase. They contain vitamin C and also folic acid and vitamin A, other unstable vitamins, so should be eaten within a few days to get the biggest bang for your buck. Visible spoilage happens quickly and coincides with the loss of vitamins. Hardier greens such as kale and cabbage can be stored for two weeks or longer.

Apples and pears
If properly stored in a cool place with ventilation, many varieties of apples and pears can be stored for two to three months and maintain a high nutritive value. Bruising will speed up spoilage.

Potatoes
The best way to store potatoes is in a cool, dark, well-ventilated area away from the stove or other heat-producing appliances. Stored at about 45 degrees, they will be good to eat for up to two to three months. Warmer temperatures cause them to sprout and rot more quickly. Do not expose potatoes to light. This makes them turn green and produce a chemical called solanine that is poisonous in large quantities.

Garlic and onions
Garlic and onions emit gases that can cause spoilage in other vegetables so store them separately. They contain vitamin C and folic acid, which will degrade under poor conditions. The best way to keep onions and garlic fresh is to store them in their skins in a cool, dark, dry, well-ventilated place.

Dry goods
Dried beans, grains, and grain products such as pasta and flour are very stable and should be the backbone of a nourishing pantry. Michelle Lloyd, PhD, of Brigham Young’s Food Technology Research Center, says that the key to storing dry goods and maintaining their nutritional value is keeping them away from moisture, air, light, and high temperatures. Stored properly and kept free of bugs, dry goods will last for years.

Oils
Oils go rancid quickly and lose vitamin E when exposed to light and warm temperatures. Decker suggests storing all vegetable oils in the refrigerator. Olive oil gets cloudy and solidifies in the fridge but returns to normal when brought back to room temperature. You can compromise by keeping a small container of olive oil for daily use on the counter and the rest in the refrigerator. “And don’t buy monster cans of oil at the big box store,” says Decker. It will most likely go rancid and you will have to discard it, losing any savings. Decker warns that new research links consuming rancid oil to heart disease.

Nuts
Like oil, nuts contain unstable vitamin E and also go rancid quickly. If you use nuts for cooking, keep them in the freezer. They will lose some texture but are fine for baking or toasting. For snacking, look for vacuum-packed nuts and consume within a couple of weeks.

I am sure you learned something from Sarah, and found some tips you can definitely apply!

Have a fabulous day!

Luv Wendy
“Bella”

Be the best of who you are, what you are, as you are NOT your weight, and it does NOT define you

Please enjoy your season, as life is too short to worry about a couple of pounds.

Luv Wendy
“Bella”

This number does NOT determine your beauty or worth

Share with your friends and have a fabulous day

www.fabulousafter40.com