Message For Natural Breast Enlargement

Breast enlargement to increase your breast size naturally without painful surgery



No, you are not alone in your desire to be better endowed. And there is no need to feel embarrassed or shy about it. Having a well-filled breast is almost every woman's dream.

No other part of a woman’s body is as attractive as her breasts which add to the overall beauty, charm and grace of a woman. The first thing that attracts an onlooker is the bust line of a passing woman.

Breast care is very important as it is among the erogenous zones, and feeding organ for baby. If a woman’s breasts sag and get flabby at an early age, it will fail to have any sexual attraction.

Breasts are largely made up of fat globules and fibrous connective tissue. Breasts in fact do not have any muscular tissues and are held by the muscles, which lie between the rib cage. Hence if these muscles, which are called pectorals, are in good shape, then your breasts will get a good cleavage and lift. ( Ayurvedicurre)

Breast Massage therapy is an effective "wellness" treatment for breasts, as breasts particularly need good circulation and tissue mobilization for optimum health. Poor circulation can produce various uncomfortable symptoms. Breast scarring (surgically and traumatically induced), which is more common than we often realize, can cause painful syndromes and obstruct blood and lymph flow. Some believe there may be a correlation between chronic poor breast drainage and susceptibility to malignancy. Breast Massage techniques and hydrotherapy may in fact turn out to be some of the most effective modalities for addressing such problems and promoting breast health.

Breast Massage therapy has been proven to assist in promoting healthy breast tissue, reduce
fibroids and cysts, relieve the pain and discomfort associated with PMS, compression from bras, relieving the pain and tension from stress in the muscles of the chest wall, assist in healthy tissue regeneration and scar reduction following surgery, and as a logical proactive step against cancer and other diseases. The goal of this article is to provide accurate, easy to use information about maintaining personal breast health through self-massage.

Study Showing Breast Massage May Help Prevent Breast Cancer!!!

Breast Massage can be an important component to preventing breast cancer! A recent study* of 4,700 women found that women who wore brassieres had an increased chance of acquiring breast cancer. It is very possible that the constant pressure that the bra puts on the breast is limiting the flow of toxins that need to be released, resulting in the increased cancer rate. Any more than a gentle amount of pressure can flatten the lymphatic vessel and stop the toxic flow from the breast.

The Study found the highest rate of breast cancer in those who wore bras 24 hours a day, and the lowest rate in those who never wore bras. The study suggested that women should wear their bra less than 12 hours a day.

* Singer, Sydney Ross. Dressed to Kill: The Link Between Breast Cancer andBras, Garden City Park, NY: Avery Pub. Group, 1995

Breast Massage

The left side demonstrates the vascular system of arteries and veins. The right side shows the lymph nodes and direction of lymphatic flow away from the breast.



Your breasts are essentially structures made up of fat and gland, mounted to the female's chest wall with a delicate system of ligaments. The circulation in the breast is much the same as the rest of the body consisting of arteries,veins, and lymphatic vessels. In short, the arteries bring fresh blood too the cells carrying along with it the nutrition that the breast and its tissues need for proper health and they could benefit from breast massage. The veins bring the blood back from the cells along with cellular waste and toxins. The lymphatics are designed to return the toxin and other waste materials that lie in the intercellular fluid between the cells.

Breast Massage

Step One: Use your fingers to gently smooth away from the nipple. These movements travel from the nipple and directly away using no more pressure than what you would apply to your eyelid. Any more pressure would flatten the lymphatic vessel and stop the flow of toxins and fluids. Also, make this stroke slow, not fast, for it to be effective.



Step Two: Gently massage the breast with a kneading-like motion, using lifting and pressing movements.

Step Three: Slowly and carefully use your hands to twist the breast in a clock-wise and counterclockwise direction, being careful not to put too much tension on the breast.

Step Four: Use both hands as shown to apply several, moderate pressure,compressions to move out more pressure fluids.

And that complete the Breast Massage to help you prevent breast cancer!

resource : Breast Enhancement

LYMPHATIC BREAST MASSAGE

To specifically effect lymph in massage, it is necessary to pump in a specific direction, at a specific pace. This mimics the natural action of the lymphatic system.

Lymphatic Breast Massage is easy to learn. It is different than just massaging your breast because you will specifically move the breast in a way that mimics how lymph moves in the body.

We will use a pumping movement where we move the breast using some light pressure and then release the breast gently, allowing it to return to it’s normal position.

Each move and return counts as one pump. Using the lymphatic breast massage model, the most important idea is to keep the lymphatic fluid moving in this area.

Below are simple steps to use for lymphatic breast massage. (Use these instructions with the illustration below.)



1. Put your hand in your armpit and push inward and upward. Go deep into the armpit. Pump upward and release. Do this ten to twenty times.



2. Grab your entire breast and move it upward toward the armpit. If your breasts are large, this may take more than one hand position. Do this ten times.
Grab your breast and pump directly inward toward the chest wall. Do this five times.




3. Holding your breast stable, pump the upper inner quadrant of your breast up toward your neck. Do this five times.





4. You can do the pumping more than the recommended number of times if you like.

We have a video of the instructions posted on youtube! Click here to see the video!
resource : Breast Health Project

Veggie Might: Camp Stove Veggie Chili

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Greetings from Stunning Jackson Hole, Wyoming™.

I’ve used that phrase so many times in the past few days I’ve decided to trademark it. Or at least the Jackson tourism board should start giving me commission. Either way, I’m writing this post after four days the shadow of the Grand Tetons, and I still can’t believe my eyes.

As you may have guessed, I’m on vacation. One of my good friends from college, AD, lives here in Jackson. An East Coast transplant with an outdoorsy streak, she’s done a great job of acclimating to the western life and extreme weather of high mountain country. Of course, she’s also hiked Mt. Kilimanjaro, so there’s that.

A quick Jackson primer:

• Jackson Hole is the valley between the Grand Teton and the Gros Ventre mountain range, named for 19th century fur trapper David E. Jackson.
• Jackson, WY is the town, and the town is in Jackson’s Hole.
• Jackson residents elected the first all-woman city government in the U.S. in 1920.
• It is home to the National Elk Refuge, a swath of flatland where elk migrate and feed in the harsh 8-month winter.
• Grand Teton National Park, Yellowstone’s oft-forgotten, but magnificent stepsister is here.
• They tell me there is skiing.

We will not ski. For one thing, I don’t ski. For another, I chose to visit in one of the 3 months of not-winter they have in Jackson. Though, to me, it’s pretty chilly. The day I left NYC, it was 90º and humid; that evening in Jackson Hole, it was in the low 30s and dry, dry, dry. And we went to a barbecue. Outside.

We did kayak and camp in Grand Teton National Park over the weekend. AD was excited to kayak-camp, because she normally backpacks, which means bringing as little stuff as possible. Her eyes lit up as she realized all the stuff we could cram in the kayak hulls among the tents and sleeping bags: wine, non-dehydrated fruit, yogurt, wine.

I asked if it was too cliché to make s’mores. “No!” she exclaimed. “I usually don’t because it’s just more stuff to weigh down your pack. That’ll be fun.” I got what she was saying, but how heavy are marshmallows and graham crackers?

Since in her mind we had no weight restrictions (She did mention, but glossed over, the fact that we’d be carrying these stuffed kayaks over a 200 yard portage between lakes.), we decided to make veggie chili for supper at the campsite. Oh, my arms.

Before heading out, we prepped all the ingredients for the chili and put them into zipper bags or plastic containers. Even the spices got measured and mixed into a baggie. Oil was poured into a little travel bottle for just such a purpose. AD has done this before.

Once we arrived at String Lake, packed the kayaks, and embarked, New York City was a million miles away. The portage was worth it, because on the other side lay Leigh (!) Lake. The journey was dreamlike.

I paddled gleefully, though at first with a bit of beginner’s apprehension. It had been several years since I’d been in a kayak, the last time on the Hudson River. The lake was calm, and the sun was beginning to set. Rising up from the water, Mt. Moran begged us across.

At campsite 16 in the Leigh (!) Canyon, we secured our food in the bear box while we set up our tents. But it didn’t stay there long. We were starving. As the sun set over the lake, we sipped wine and seltzer with lime (I’m like that) while preparing our well deserved camp-side meal.

Beaver Dick Leigh, that was good chili! AD says her lips are still burning, so I may have over done it on the cayenne. I get a little heavy-handed with that stuff. JK raved that he didn’t miss the meat either, this from a farm-raised Nebraskan. I take that as high praise.

Paired with backpack-ready camp-stove corn bread, this might have been one of the best meals I’ve ever eaten. Chili is so easy, and so fulfilling. It’s hearty, tasty, and when you cook it in the middle of the Wyoming wilderness, pretty dang satisfying. I may never come home.

Camp Stove Veggie Chili
Serves 6 regular people or 3 really hungry campers

1 15 oz can black beans
1 15 oz can kidney beans
2 tsp extra virgin olive oil
1 large onion, diced
1 medium yellow bell pepper, diced
1/2 orange bell pepper, diced
3 cloves garlic
1 15 oz can diced tomatoes
1/2 cup textured vegetable protein + 1/2 cup water to rehydrate
2 tbsp brown sugar
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1 scant tsp cayenne pepper (I used a bit more than scant.)

1) In the oil, sauté onions, peppers, and garlic in large saucepan until onions are soft and translucent.

2) Add sugar and spices to veggies and brown for 2 to 3 minutes.

3) Add tomatoes and beans to veggies and stir.

4) Mix TVP (textured vegetable protein) in water and let rehydrate for a minute or so, and then add to chili.

5) Simmer for as long as you can stand it (at least 20 minutes is recommended, but we didn’t have that much fuel in the camp stove thingy and we were really hungry).

6) Stuff it in your face. Follow with s’mores.

Approximate Calories, Fat, and Price per Serving
193.7 calories, 2.6g fat, $1.12

Calculations
1 15 oz can black beans: 330 calories, 3g fat, $0.79
1 15 oz can kidney beans: 330 calories, 3g fat, $0.79
2 tsp extra virgin olive oil: 80 calories, 9.3g fat, $0.06
1 large onion: 40 calories, .2g fat, $.50
1 medium yellow bell pepper: 51 calories, 0g fat, $1.67
1/2 orange bell pepper: 25 calories, 0g fat, $.83
3 large cloves garlic: 12.6 calories, 0g fat, $0.04
1 15 oz can diced tomatoes: 32 calories, 0g fat, $1.19
1/2 cup textured vegetable protein: 160 calories, 0g fat, $0.55
2 tbsp brown sugar: 102 calories, 0g fat, $0.16
1 tbsp ground cumin: negligible calories and fat, $0.03
1 tbsp chili powder: negligible calories and fat, $0.03
1 tsp salt: negligible calories and fat, $0.02
1 scant tsp cayenne pepper: negligible calories and fat, $0.02
Totals: 1162.6 calories, 15.5g fat, $6.69
Per Serving: 193.7 calories, 2.6g fat, $1.12

CHG Favorites of the Week

Food Blog of the Week
The Amateur Gourmet
Adam D. Roberts waxes poetic about all things food, often to hilarious effect. His most popular post, “Chutzpah, Truffles, and Alain Ducasse,” deserves every accolade out there, and his most recent, the stomach-churning “My Worst Restaurant Experience, Ever” will make you thank your lucky stars you only found part of a rubber glove in a burger once.

Food Comedy of the Week
Anal Retentive Chef
The late, great Phil Hartman would have been 60 next week. In tribute, here’s one of his greatest creations.



Food Organization of the Week
Capital Area Food Bank of Texas
Hurricane Ike devastated large swaths of the Lone Star State, and CAFBT is right in there, helping with aid and supplies. You can donate on their site, and follow their progress through their excellent blog.

Food Quote of the Week
“You can't be happy that fire cooks your food and be mad it burns your fingertips.” – Chris Rock

Food Video of the Week
“Butter” by A Tribe Called Quest
Smooth, laid-back jam (no food pun intended) by Queens’ favorite sons. Even if you’re not a big hip-hop fan, there’s no hating on a song that namechecks Bel Biv Devoe.



Totally Unrelated, Extra-Special Bonus of the Week
“So What” by Pink
You know, I like to think I only listen to pasty white British men sing mopey ballads about isolation and long-past loves. But secretly? Given the chance? I’d lock myself in a room all day and turn Pink up to 11. Girl’s got crazy moxy, and she puts out some solid pop tunes, to boot. Her most recent, “So What,” details her breakup with her husband, motocross star Carey Hart. Somehow, it’s forlorn and mature and inspirational, and still rocks my face off. Watch it, and see if you don’t hum this thing for a month.

Tuesday Megalinks

Being Frugal: Edible Landscaping for Beginners
Imagine being able to eat the plants surrounding your home without being rushed to the hospital with some horrible, mistletoe-induced malaise. Here, Lynnae shows you how.

Casual Kitchen: How to Make the Best Cornbread, Ever
Cheap? Hell yes. Healthy? Um … kind of? But to quote Chris Rock, “ain’t nothing wrong with cornbread.”

Casual Kitchen: Why Spices Are a Complete Rip-Off and What You Can Do About It: The Spice Series Part 1
Dan raises the red flag on McCormick’s & Co.: “High spice prices have almost nothing to do with supply and demand. Instead, high spice prices come from an almost total lack of competition in your grocery store.” Sing it, man.

Chow: Unforbidden Fruit
Writer Helena Echlin devised a brilliant fruit bartering plan: she made her neighbor a tray of lemon squares (hopefully Barefoot Contessa’s) in exchange for a bushel of his lemons. Note to my fellow Brooklynites: this could also well with the drug dealers next door.

Consumerist/New York Times: Supermarkets Begin to Shrink
Well, this is interesting. The U.K.’s Tesco has been so successful, quite a few American grocery chains are thinking of adopting their marketing model: “smaller store sizes that emphasize things like cafes, prepared meals, and produce.” But … but … what will I do without 48 brands of beans?

Culinate: The Organic Top 20
Wonderful list with beautiful accompanying pictures and great blurbs on the 20 foods it pays to buy organic. Also included: the ten you shouldn’t bother with. (“Bugs don’t like asparagus, so farmers hardly ever use pesticides on the crop.”)

Epi-Log: Eating Your Veggies
It’s become standard practice to hide vegetables in kids’ food, but what about their giant, older counterparts (a.k.a. “adults”)? Only 12% of Britons get their allotted dose of produce per day. So, how do you trick yourself into eating more veggies?

Festival of Frugality #143: Living Almost Large
It’s a celebrity theme this week, with nice entries from My Daily Dollars (To Buy in Bulk: Long Term Meal Planning) and Frugal Fu (Stop Food Waste to Save Money). I especially liked Frugal Fu’s idea to let your child help pack his lunch.

Get Rich Slowly: Frugality in Practice – Home Canning
Holy moly, that’s a lot of jars. JD’s wife Kris has been working overtime to preserve their summer harvest, and it’s paid off in spades. I can never, ever let The Boyfriend see this post, because he will die of envy.

Get Rich Slowly: Fighting Food Budget Killers
Cheese: it’s the downfall of many a dieter and saver, both. But you know what? If you’re going to splurge on a food, let it be one you love. It beats the crap out of depravation.

The Kitchn: When Do You Use Low Fat Substitutes?
Since the Kitchn tends to attract folks who’re hardcore about their cooking, the comment thread makes for a super-interesting read. Lots of folks don’t use substitutions, period, and someone named ilovebutter throws out a lot of good arguments as to why.

Lifehacker: Make Sure the CSA Doesn’t Confiscate Your Snacks
Lifehacker’s actually writing about an older Kitchn post here (featured on CHG a few months ago), but their additional 138 comments are more than enough to suggest a second look.

Mom Advice: 35 Ways to Save on Your Grocery Budget
Most people just make lists. Amy makes lists with links! Excellent.

Money Saving Mom: Quick and Easy “Survival Menu” #1
Currently in her first trimester with baby #3, Crystal’s been riding the rollercoaster to Nauseatown. Here, she details her plan to sustain herself and her family without losing her lunch.

My Open Wallet: Taking a Deep Breath
Though it’s not about food per se, this is a phenomenal series of posts, and shouldn’t be missed by anyone with aging parents. Essentially, Madame X’s dad has fallen ill, and it’s fallen to her and her sister to get his affairs in order. An absolute must-read.

New York Times: For Better, for Worse, for Richer, for Pasta
Sweet piece on Italian cooking maven Marcella Hazan (she of the Roast Lemon Chicken), describing her upcoming bio as well as her 53-year marriage to husband/translator Victor.

New York Times: The Key to Wedded Bliss? Money Matters
Get Rich Slowly had a great analysis of this piece yesterday, which lists seven rules every married couple should follow to maintain a financially solvent home. Rule #2, “Run a Home Like a Business,” can’t be overstated.

Serious Eats: Who Should Pay at a Birthday Dinner
Tonya was invited to a birthday party for a friend at a restaurant. Tonya ordered soup and tea. Tonya was forced to chip in $500 for the bill anyway. Tonya almost cried. (I would, too). Tonya now wonders … should she have done something different?

Slashfood: The Strange Rise of Tofu Noodles
The recent rise of Hungry Girl recipes have caused a run on Shiratiki, vacu-packed tofu noodles that clock in at 40 calories a bag. I’ve never tried ‘em, but hear varying reports. Readers, what say you?

Slashfood: Thinking Can Make You Hungrier
Woo hoo! Now I know why I put on 10 pounds just looking at a cheeseburger! I THINK too much. It’s hard being intellectually, uh … y’know … good.

Smart Money: 6 Ways to Save on Beer, Wine and Liquor
Market-based alcohol-buying tips not seen elsewhere. (Thanks to Consumerist for the link.)

Time Magazine: Meat – Making Global Warming Worse
This breakdown of cattle’s effects on the environment goes so much further than their farts. Read and learn.

Wise Bread: 8 Meatless Dishes for Meat-n-Taters Lovers
If you’re in the market for something hearty, but can’t quite splurge on a thick hunk of beef, Lindsey Knerl’s octet of rich dishes should please your palate. And seriously, who can argue with grilled cheese and tomato soup? Not I, said the rabbit.

Wise Bread: Frugalize Any Recipe
Writer Philip Brewer breaks it down into three easy steps: take the recipe apart, use what’s on sale, and use less of an expensive main dish. Easy peasy.

(Photos courtesy of Snewpy.com, Flickr member Mestes76, and House Foods.)