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09/03/2026

Corn and soy are the country’s most widely modified crops, and their derivatives show up in a striking share of packaged food, usually without anything on the label to say so. The European Union requires that label. The United States doesn’t.

Modern wheat varieties were bred for higher gluten content to suit industrial baking, and farming practices like pre-harvest herbicide use are more common here than in much of Europe.

Susana’s approach to all of this isn’t to hand you a verdict. It’s to lay out what’s known and let you decide.

09/03/2026

Your small intestine holds one of the most efficient surfaces in the human body: villi, thousands of microscopic finger-like structures responsible for absorbing every nutrient you eat. Laid flat, they would cover the surface of a tennis court.

That surface, as large and numerous as it is, is fragile. Gluten, most commonly found in wheat, wears it down over time, fiber by fiber, until fewer nutrients are reaching your blood. From there, and manner of deficiencies or diseases are possible.

A farewell to August! We walk into September eager to celebrate our 40th anniversary on 9/14, and we have some great gif...
09/01/2026

A farewell to August! We walk into September eager to celebrate our 40th anniversary on 9/14, and we have some great gifts to share with you all! ✨

08/27/2026

Your small intestine is lined with thousands of microscopic fingers called villi. Laid flat, they would cover the surface of a tennis court, the surface your body relies on to absorb every nutrient you eat.

Chewing determines whether that absorption can even happen. Food needs to be liquefied in your mouth before you swallow it. Only then, once it reaches your small intestine, can your body break it down and deliver those nutrients into your blood.

Chewing is not a small habit. It is the first decision in whether your food ever reaches your cells.

Every year in early August, the sun moves through the midpoint of Leo while Sirius (the brightest star in the night sky)...
08/09/2026

Every year in early August, the sun moves through the midpoint of Leo while Sirius (the brightest star in the night sky) rises again on the morning horizon. Ancient Egyptians tracked Sirius’ return to mark the Nile’s flooding season and the start of a new cycle. Astrologers now call the date, doubled into itself as 8/8, the Lion’s Gate Portal: a short window associated with release, renewal, and clear intention.

In numerology, eight turned on its side becomes the infinity symbol; a loop with no start or end, associated less with luck than with balance. What goes out tends to come back around. Doubled as 8/8, the idea isn’t a stronger stroke of fortune so much as a clearer mirror on a pattern already in motion.

Today, the first week of August is less an ancient rite, but a more personal opportunity to mark a new season. Use the next few days as a natural checkpoint to release what isn’t working and get clear on what’s next, manifesting positive change.

08/03/2026

Your dinner plate has a pH level, and your body is reading it with every bite.

Susana breaks it down simply: foods above 5 pH are alkaline, below 4 is acid, and everything in between is neutral. Meat lands highly acidic no matter the cut. White rice does too, stripped of nutrients and fiber along the way. Brown rice fares better, and grains like quinoa and millet sit even further into alkaline territory, naturally.

The takeaway isn’t to cut acid foods out. It’s proportion. A small serving of acid food, balanced with a generous serving of alkaline, keeps your body where it needs to be!

Lemon, mint, and butterfly pea flower; three ingredients, each doing something different. 🍋🌱🦋Lemon is acidic on its own,...
08/03/2026

Lemon, mint, and butterfly pea flower; three ingredients, each doing something different. 🍋🌱🦋

Lemon is acidic on its own, but once metabolized, it leaves an alkaline residue that supports the body’s natural pH balance. Mint relaxes the digestive tract, easing bloating and supporting smoother digestion after meals. Butterfly pea flower (not made from real butterflies!) contributes a concentrated source of anthocyanins (the same antioxidant compounds found in blueberries) along with a color that shifts from blue to lavender the instant lemon is added!

07/28/2026

Almost everything in a standard meal reads as acidic.

Vegetables and some fruit are the alkaline exceptions, and that makes total acidic elimination impractical. Acid foods will always be on the menu, what changes is the proportion.

Eighty percent alkaline, no more than twenty percent acid.

A small portion of the acid food, a large portion of green vegetables beside it, and the balance works!

Susana keeps a pH chart on the refrigerator door for exactly this reason. It lists where common foods fall, so the decision gets made while the plate is being built rather than afterward.

Look down before the first bite. The ratio should be visible without measuring anything!

Reflection is a gift. Give yourself enough stillness to receive it. 🪞
07/23/2026

Reflection is a gift. Give yourself enough stillness to receive it. 🪞

07/14/2026

Two ways to raise your pH — one from the pantry, one from the cabinet.

If your body is running acidic, Susana offers two paths back toward balance. The simplest: a small amount of baking soda in water, an easy, low-cost way to alkalize when you need it fast. For ongoing support, she recommends pHourSalts, an alkalizing mineral supplement built specifically for maintaining that balance day to day.

Neither is a fix on its own. They’re tools used alongside the diet shifts that actually keep your pH in range.

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