A Star Wars Fan Knows Better How To Spend His Tax Return (7 pics)

Standup comedian James Calabrese who’s also a super fan of “Star Wars” got his tax return on bills and savings accounts and knew better how to spend it. And what better way to do it than to make a glamour photo shoot with the original “Star Wars” cast.

Here he is with Carrie Fisher (Princess Leia) reenacting the death of Jabba. James said, “This was the photo I was most excited and nervous about. Phrasing was going to be key so as to avoid being tackled by security for asking her to ‘please choke me.’ Luckily Carrie is quite zany and down for whatever.”

Here he is with Ian McDiarmid, aka Emperor Palpatine.
When James asked for a “force lightning” pose, McDiarmid said, ” No I’m not going to do that. I’ll just stand here because that’s just who I am. But you go right ahead.”

Luckily, Anthony Daniels (C-3PO) was totally down for a cheesy droid prom pose.
“As I knelt down I wanted to ask him to put his hand on my head in the classic droids pose, but I got too nervous. But then he just did it! No prompting. ”

As for Billy Dee Williams (Lando Calrissian), he was more of the stoic type.
“May as well have been a wax mannequin of Billy Dee Williams,” James wrote. “He didn’t say a word to me, let alone break the stance you see in this picture in any way. I just modeled my Darth Vader and roal guard shirt.”

John Ratzenberger (Major Derlin) wasn’t exactly keen on a funny pose either.
“Most people don’t know who Major Derlin is,” James said. “John Ratzenberger is one of those people. He tolerated me as best he could.”

Luckily Mark Hamill (Luke Skywalker) was there to save the day with his cooperation! According to James, this is how it went down.
James: Mr. Hamill it is a true pleasure to meet you. Do you mind if we get a little creative for this photo? Mark: *immediately pops up from chair ready to go because he’s a fucking G* James: Can I put this lanyard on you like Leia presenting you with the medal at the end of episode 4 after you blew up the Death Star and saved the Rebel Alliance? Mark: of course James: places the lanyard around his neck ever so gently Mark: *turn to camera with classic finger point

“Was so proud of the photos that I framed and hung them along my staircase like a loving mother does with family photos,” he wrote. “Everyone who enters my house gets the detailed tour of the pics whether they want to or not.”
I think most people are going to want that detailed tour, buddy.

Benefits of Growing and Eating Lovage

You might not have heard much about lovage, but this herb has been long used to benefit skin health, lung and kidney function, allergies, inflammation and many other health conditions. All parts of the plant are safe to eat and can be used in cooking as a vegetable, herb or spice.

Lovage (Levisticum offinale) is easy to grow and inexpensive. The plant is originally from around the Mediterranean and was once widely grown throughout Europe. It’s time for this under-used herb to regain the attention it deserves.

Health Benefits of Lovage

1. Prevents Kidney Stones

A key way to prevent kidney stones is to drink and flush plenty of water through your body. Lovage is what’s called and aquaretic. It helps your internal flushing process by encouraging urination without electrolyte loss.

2. Lung Support

Lovage has been used traditionally to loosen and clear phlegm in the lungs and relieve coughing and sore throat. The plant also contains the chemical compound eucalyptol, which has been shown to have an anti-inflammatory effect in bronchial asthma.

3. Healthy Skin

It’s recognized that lovage can sooth or reduce swelling and edema. Lovage can be used to help skin conditions like psoriasis, dermatitis and acne. You can apply the fresh leaves directly to affected skin or make a salve out of dried lovage. 

4. Antibacterial Properties

Research has found that lovage can be an effective treatment against bacterial infections. In a University of Birmingham study, lovage had the strongest antibiotic effect against bacteria such as Salmonella, E. coli and H. pylori compared to 21 other plant extracts.

5. Helps Digestion

One of the most common uses for lovage is to relieve gas, bloating, colic in children and other stomach and digestive disorders. It’s thought that the anti-inflammatory effect of lovage is what helps to ease and support the intestinal tract. For instance, lovage contains the anti-inflammatory compound limonene, which one study showed has a significant anti-inflammatory effect on colitis in rats.

6. Joint Health

The anti-inflammatory properties of lovage can also assist with joint disorders such as gout, arthritis and rheumatic swelling.

7. Inhibits Allergies

Lovage contains another important anti-inflammatory called quercin, which has been shown to be especially beneficial for allergy treatment. Quercin inhibits histamine release and reduces skin irritation caused by environmental sensitivities, as well as itchy eyes, runny noses and other potential allergy symptoms.

8. Menstrual Support

A traditional use of lovage is to help with issues around menstruation, such as cramps and bloating. It’s thought the high nutrient density in lovage may be partially behind its benefits during that time of the month. 

How to Grow Lovage

Lovage is a low maintenance addition to your garden. It grows in clumps similar to celery that can reach up to 6 feet tall and wide. It prefers sun or partial shade and evenly moist soil, but is tough enough to handle a variety of conditions. Lovage will bloom in July and August with attractive yellow flowers in an umbel shape similar to carrots or parsley.

Lovage is a perennial that’s hardy to zone 3, so you can plant it in ornamental or vegetable beds and it will return every year. You can also use it as a container plant on a balcony or deck.

Start lovage from seed or take a division from a friend. It’s best to sow fresh seeds directly in the ground in fall and water them in well. If you’re sowing seeds in pots, this can be done in early spring.

How to Use Lovage

If you’re taking lovage for medicinal purposes, you can find lovage capsules or tinctures in many natural health stores or buy them online. Take lovage supplements as directed on the package, which is typically once or twice daily.

You can steep one tablespoon of fresh leaves or stems in 1 pint of boiling water for 7 minutes to make an infusion. It’s recommended to drink several cups throughout the day, or as advised by your health care provider.

Lovage also makes a great addition to various meals. You can use the fresh leaves and young stems like celery in soups, stews, sauces and salads. The roots can be shredded or steamed and used as a vegetable. The seeds provide a unique flavor similar to fennel or anise. They are excellent in breads or simmered into a curry or other spicy dish.

6 Foods You Should Never Order at a Fast Food Restaurant

It’s quick, it’s easy, and usually served fresh out of the package and coated in grease. While it’s no secret that fast food is a staple in many American diets, many restaurants that serve up burgers and fries are also serving up more nutritious salads, grilled sandwiches, and meal options for those who want the fast food flavor without all of the calories and fat. Don’t be fooled by some “healthy” sounding meals, however; while you may think that your meal may have some slight nutritional value due to the addition of fresh veggies, you’ll want to steer clear of those sandwiches that are deep-fried or those salads that are smothered in cream-based dressings.

While nutrition is one of the biggest reasons to stay far away from the drive thru window, you’ll also want to take into account which foods are being served to you fresh and which foods are left fully cooked and sitting before they’re even ordered. The following six items are either high in fat, calories, and sodium, or they’re rarely cooked to-order, making them definite fast foods to avoid.

1. Chicken nuggets

While plenty of fast food restaurants boast that their chicken nuggets contain 100% white meat, Dr. Axe found that only about 20% of the average chicken nugget is actually breast meat. A study published in the American Journal of Medicine found that up to 60% of the chicken nugget itself is actually ground up bone, fat, blood vessels, and gristle — and this is in addition to the GMO corn, bleached wheat, sugar, hydrogenated oils, and preservatives found in the nugget as well.

While fast food nuggets may contain a surprising amount of protein and a few grams of dietary fiber, the amount of fat and sodium (900 milligrams of sodium per 10 chicken nuggets at McDonald’s) should be enough of a reason to leave these at the takeout window. And, you’ll also rarely get your nuggets fresh out of the fryer. You can thank TBHQ for this, as it’s a chemical preservative found in the nuggets that helps extend their shelf life.

2. Veggie burgers 

While veggie burgers seem like they might be your best bet when it comes to a healthy choice for fast food, you may be right — they’re low in calories, saturated fat, and sugar, and they offer a decent amount of protein as well. However, be aware of the add-ons that can make your somewhat healthy veggie burger into a meal as unhealthy as a Big Mac — Eat Clean describes several veggie burgers that are smothered in cheeses and sauces that offer few nutritional benefits and a boat-load of calories. Don’t expect your veggie burger to be anywhere near fresh either, as they are typically bought pre-made and locked deep inside the freezer until ordered, and only then are they resurrected and thrown on the grill.

If the frozen and never-fresh patty doesn’t bother you, it may put you off that your veggie burger could be grilling on the same grill top as the burgers — for strict vegetarians and vegans, this is definitely something to watch out for. While it’s common knowledge that fast food restaurants fry their fries and their meat products in the same grease, vegetarians may not think of the grill top as a shared vessel for the cooking of both meat and meatless products.

3. Blended and frozen coffee drinks

One of the most sinister fast foods is not necessarily a food item you’ll be chewing at all — blended coffee beverages, whether from Starbucks or McDonald’s, both contain sky-high amounts of sugar and saturated fats, making them no better for you than an ice cream sundae or a burger and fries. In fact, you can drink half a day’s worth of calories in just one of these frozen concoctions without even realizing it, and with next to no protein content either, you’ll still crave a full meal after you’re finished.

The Huffington Post describes some of the worst frozen coffee drinks you can purchase, some of which contain over 100 grams of sugar, which is 2.5 times the recommended daily intake for men. While you may not consider Starbucks to be “fast food,” a large coffee-flavored Frappuccino, even after using 2% milk instead of whole, still comes to a whopping 69 grams of sugar. Skip out on these milkshake-like beverages and go for a regular iced coffee instead.

4. Salads containing sugary or creamy dressings 

Fast food restaurants do an excellent job of making you believe that their salads are low-calorie, nutrient dense, and still packed full of flavor, but this is rarely the case. Many of these quick-prepared salads are loaded with cheese, bacon, chili, or guacamole, offering up a meal that is typically higher in fat and calories than a classic burger and fries combo. And, beware of words like “crispy” to describe the chicken that’s atop many of these salads, as this implies that there’s a deep-fried element to your lunch that will add plenty of saturated fat that you may not have been expecting.

The add-ons found in these fast food salads can be problematic, but it’s the dressings that come with these salads that can really raise the calorie and fat content to a whole new level. Dressings with a creamy base, like ranch, Caesar, or blue cheese, are packed with oils that can ruin your diet. Or, salad dressings that sound healthy like “pomegranate vinaigrette” are typically packed with plenty of sugar. Rodale Wellness outlines the worst salad dressings so you can know what to avoid when eating at your favorite fast food joint.

5. Fish sandwiches

Eating a fish sandwich sounds like you’re doing your health a favor when compared to ordering a double cheeseburger, but in some fast food restaurants, the fish is actually worse. No matter what fast food restaurant you’re going to, you’re in for more or less the same thing — a fried piece of reconstituted cod from the freezer, a white bun slathered in mayo, and a slice of cheese. While Diets in Review tried to find a fish sandwich that was below 500 calories and 500 milligrams of sodium on the market, they failed to find one, proving that the fish sandwich, all around, is a bust.

While the fried piece of fish itself can hold over 10 grams of fat, the heavy dosage of tarter sauce might help the relatively tasteless fish, but it won’t help your health. And, while the sandwich may appear to be deceivingly simple, don’t be fooled — one single McDonald’s Filet-O-Fish sandwich contains 101 ingredients, which range from preservatives to sugar.

6. Anything served in a tortilla 

Though the contents of a burrito — the meat, the veggies, and the beans — may give your lunch a nutritious and flavor-filled boost, you’ll want to order that burrito without the tortilla the next time you’re craving quick Mexican cuisine. Fast Food Nutrition found that in a Chipotle tortilla, and just the tortilla alone, there were 300 calories. This is without adding anything into the tortilla, so your burrito is already off to a starchy and carb-heavy start before any rice can even touch it.

Many fast food meals themselves actually contain fewer calories than a Chipotle tortilla. For example, an order of Burger King value sized onion rings, a McDonald’s strawberry sundae, and a Burger King bacon cheeseburger deluxe all contain less calories than the tortilla itself. That’s not to say that these items are any healthier, but if you’re adding steak and sour cream onto that tortilla as well, you’ll likely be looking at a meal that’s over 1,000 calories and 50 grams of fat.

Top Foods for Healthy Eyes

American researchers have highlighted the role of diet in maintaining eye health with a list of specific foods, which, when eaten regularly, could reduce eye-related diseases such as age-related macular degeneration by 25%. Foods with the most beneficial effects for eyes include green leafy vegetables and oily fish.

Green leafy vegetables

Green leafy vegetables, such as spinach, lettuce, kale, broccoli and Swiss chard, are the most beneficial foods for eyes. In fact, researchers have found that diets rich in this type of food can be associated with much lower levels of eye disease than other types of diet. The nutrients found in kale, for example -- in particular lutein and zeaxanthin -- are believed to lower the risk of cataracts and macular degeneration.

Cataracts form when the crystalline lens -- a small oval lens situated behind the pupil -- loses transparency. When this lens becomes cloudy, it's more difficult for light to reach the retina. Age-related macular degeneration (AMD) is a serious illness that affects the retina and leads to the progressive loss of sight. 

Fish twice a week

Two servings of fish per week are recommended to healthy peepers. Salmon, sardines and mackerel are all rich in omega-3 fatty acids which protect the heart and the eyes. It's better to avoid farmed fish and check sources carefully to minimize the presence of lead and mercury.

Mediterranean diet

In general, the American Academy of Ophthalmology recommends a low-fat diet that's rich in (red) fruit, vegetables, whole grains, nuts and seeds (almonds, sesame seeds). Tuck into plenty of foods containing zinc and antioxidants to take extra care of your eyes. Vitamin C, beta-carotene, vitamin E and selenium all protect blood vessels, which in turn benefits the eyes. Pluses like lentils and kidney beans are excellent sources of zinc, as are almonds, calf's liver, oysters and rye bread.

Mix up a smoothie

Why not try mixing and matching the ingredients above to make a tasty juice cocktail packed with eye-boosting vitamins and minerals? Try blending two apricots with one kale leaf, one cup of blueberries, half an avocado, 100ml of almond milk and half a teaspoon of ginger.

What to avoid

Avoid the sun, cigarette smoke, high blood pressure and fatty or fried foods. These can all irritate tissue in the eye and cause it to deteriorate more easily. 

Cook, eat raw or freeze? How to get the most nutrition from your food

You're always getting nutrients when you eat good-quality produce, but some actually give you more nutrition, depending on whether you cook them or eat them raw. Here, a little cheat sheet to make sure you get the more from your food. 

Cook this:

Cook tomatoes to increases the levels and absorption of lycopene, an important carotenoid plant compound that helps protect heart health, decrease stroke risk, and promote prostate health in men. We're talking about tomato sauces, stewed tomatoes and tomato paste. The plant nutrient in cooked tomatoes also provides a natural SPF, helping provide some photoprotection assistance from the sun. (Don't rely on them alone for sun protection though! Still practice safe exposure and cover up with proper clothing, hats and skin products.) 

Cook your carrots and cook them whole! Raw carrots are nutritious, of course, but cooking carrots boosts the levels of important carotenoid plant nutrients—including beta-carotene, which plays a role in healthy vision, skin and the immune system. Research has shown that when carrots are left whole during cooking (instead of chopped), they retain 25 percent more of their phytonutrients. Not only do whole carrots increase and keep more of their nutrients during cooking, but they preserve their flavor better too! Try roasting carrots with extra virgin olive oil, ginger and thyme. And here's another bonus: the olive oil you use to roast them can help boost absorption of the beta-carotene from the carrots, too. 

Cook your apples in a cast iron pan. Cooking in a cast iron pan can add iron to your food that your body can absorb. Important for energy and oxygen delivery, animal sources of iron tend to be the highest sources. But cooking in a cast iron pan can increase the iron—no different than the iron in our bodies—in certain foods like apples and tomatoes. In one classic study in the Journal of the American Dietetic Association (now the Academy of Nutrition and Dietetics), researchers tested 20 foods and found that compared to raw, cooking apples low and slow in a cast iron pan increased the iron in the apples by over 2000 percent! Additionally, cooking tomatoes in a cast iron pan increased the iron content of the tomatoes by 9 times. If you're looking to increase the iron in your diet or diversify the foods you get iron from, try cooking in a cast iron pan. 

Eat raw:

Some nutrients are reduced during cooking, particularly water soluble vitamins like vitamin C and the B vitamins. Cooking can reduce these nutrients in the foods and a percentage of vitamins is simply lost into the cooking water. So changing it up and choosing to eat veggies sometimes cooked and sometimes raw can maximize the nutrients from the very same food. 

Here are some veggies that are good to eat sometimes raw:

Brussels sprouts. Usually cooked or roasted, try them shaved raw in salads and slaws to preserve the vitamin C and thiamin.

Broccoli. Steamed broccoli is fabulous, but enjoy some raw, too! As crudités with hummus or other dips and chopped fine in salads to optimize the vitamin C, folate and B vitamins.

Raw spinach retains more folate than cooked. So include spinach in your mix of salad greens and smoothies, too!

Bell peppers are an excellent source of vitamin C which increases as they ripen. Cooking decreases the total amount, as well as diminishing some of the phytonutrient compounds. Enjoy especially the yellow, orange and red bell peppers raw with dips and in salads for maximal vitamin C.

Note: Remember, it's okay to cook these veggies, too, but make sure they are also eaten sometimes raw!

Frozen and dried 

Frozen blueberries and raspberries. Freeze them yourself when they are in season or buy frozen varieties year round. Research has shown that frozen berries not only retain their nutrients, but they are very easy to keep on hand and use in a variety of ways. And it might surprise you to learn that much of the research that has put blueberries on the map showing their high phytonutrient levels and benefits to heart health and brain health has been done using frozen berries! And raspberries are an excellent fiber source for few calories—with a whopping 8 grams for around 50 calories per cup—so provide a very easy go-to fruit if you have them in your freezer. In fact, research has shown that in some cases frozen berries retain more nutrients, including those plant nutrients with antioxidant functions such as polyphenols and anthocyanins, than fresh berries that have been in the refrigerator for a few days. Fun tip: try frozen berries instead of ice in your blender to boost the nutrition and frostiness of your smoothies! 

Dried fruits like cherries, raisins and apricots. Fresh fruit is great, but what do you do when your other faves are out of seaso? Some fruits, like tart cherries, you will only really find dried and in juice form. And guess what? All of the research on these little red gems, from lowering cholesterol to easing inflammation related to arthritis and post-exercise to helping with insomnia, has been done not on fresh, but on minimally processed forms like juice, frozen and dried. Tart cherries are a powerful source of anthocyanins, vitamin A, and also one of the few known sources of melatonin, a plant nutrient that plays a role in helping maintain healthy sleep cycles. Dried cherries (and other forms like juice and frozen) are available year-round, while fresh are not. And while tasty raisins and dried apricots are available fresh as grapes and fresh apricots with their respective seasons, the dried forms of these and other fruits have the advantage of offering a high nutrient, portable option that extend the season beyond the season and offer a longer shelf-life, too. Mix dried fruits with your favorite nuts in a homemade trail mix or add them to yogurt, oatmeal, salads and entrées.

Try These Foods To Get More Iron In Your Meals

Anemia sounds like the kind of condition that rarely happens anymore, like scurvy or rickets. But actually, iron-deficiency is more common than you might think — especially among women. Being pregnant, breastfeeding, or just having a regular period (especially if it's heavy) all raise your risk for iron-deficiency. Luckily, if you plan it right, you can get all the iron you need straight from your meals.

Doing so is important to keep multiple systems in your body functioning properly. "Without iron, our cells wouldn't be able to carry oxygen to our muscles," says Kim Larson, RDN. "Even moderate anemia — not just extreme — can cause fatigue, decreased immunity, and even decreased cognitive functioning."

Everyone needs iron, but exactly how much you need depends on other aspects of your life. Vegetarians will be especially pleased to know that there are plenty of plant-based iron sources out there because they'll need about twice as much of the stuff as meat eaters, says Larson. Also, distance runners may need up to 30% more iron than the average person, she explains.

In some cases, taking the birth control pill may instead reduce your need for iron since it can make your periods lighter. (On the other hand, if you have a copper IUD, you might need more iron, as that BC method can make periods heavier in some women.)

Complicating things further is that our bodies absorb iron differently depending on the source. We more readily take up those meat-based, or "heme" sources of iron. However, some plant-based "non-heme" sources contain other compounds that might make it harder or easier for us to absorb that iron. For instance, the soy in tofu may actually enhance iron absorption.

To get the right amount, then, Larson suggests eating a meat and plant source of iron together — the heme source will make it easier for the body to soak up the iron from the non-heme. Or if you're sticking just with plant-based sources, adding a vitamin C-rich food will also help you absorb more of the iron.

 Dark Meat Turkey
Thanks to its hefty fat content, dark meat has a bit of a bad rap, says Larson. But the drumsticks and thighs also come with an extra bit of iron — nearly double the amount in white meat. Dark meat also contains more vitamin B and zinc. So, even if you're a dedicated fan of white meat, try giving in to the call of the drumsticks every once in awhile. Although it's particularly excellent in hearty post-Thanksgiving sandwiches and soups, this stuff is great year-round as an extra protein kick in salads, too.

Lentils
Lentils are the humble workhorse of the legume world. With their mild flavor and, yes, some serious hippie associations, lentils may not be something you turn to often (we forgive you). But there are some great reasons why you might want to add them to your list of go-to ingredients.

In addition to their 6 mg of iron per cup, lentils are also packed with fiber and potassium. And they've got a big helping of vegetarian protein that'll keep you full. Green and brown lentils can be used as a base for a protein bowl or in salads. And red lentils can be cooked into a thick stew that's perfect for winter. It's hard to argue with something so nutriti

Clams
Although these vitamin- and protein-packed nuggets are often at the top of the list for iron content, you should know their story is a bit more complicated. It's true that clams provide hearty doses of vitamins B-12 and C, on top of a big helping of iron. But the iron content depends on the clam, it turns out. For example, a study published in the Journal of Food Composition and Analysis found that iron content varied widely between types and sources of clams, with canned and minced clams having the lowest amount.

According to another study, fresh baby clams are probably your best bet (with some containing more than a whole day's recommended serving of iron) -- but some of these may also contain high levels of the environmental metal aluminum.

The bottom-line advice: Clams can be a good way to get an iron boost every once in a while, but they shouldn't be the only source. Instead, think of them as iron-rich treats to be enjoyed only every once in a while.

Tofu
An old standby, tofu is a go-to source of vegetarian "non-heme" iron and protein. Probably tofu's greatest asset is its versatility. It'll taste like whatever you happen to cook it in, so a good sauce will yield even better tofu. You can also bake or fry it to get those coveted crispy edges.

Beef 
Ah yes, it's hard to beat the iron content in beef. One serving can give you up to 3.5 mg of your recommended 17 mg per day. And though too much red meat has a reputation for being less than healthy, you can feel good about a lean cut now and again, as long as you keep it to 18 oz or less per week, per the American Institute for Cancer Research. So go ahead, cook up a cut of beef to get your iron. Just add some nutritious greens and you're good to go.

White Beans
These little nuggets are a less obvious source of iron, but don't underestimate 'em. One serving can give you up to 20% of your daily recommended amount of iron, along with a boost of fiber and protein. Mix up a classic white bean and tuna salad with a spritz of lemon juice for the ultimate iron-rich lunch.

Chicken Liver
Okay, sure, liver may not be the most appetizing food out there. And many people think organ meats hold on to potentially harmful substances. But livers don't actually store toxins, they simply process and help the body dispose of them.

If you're willing to try it, you'll get a big, nutritious reward for your efforts. Aside from the healthy dose of iron, you'll a ton of vitamin A and a sizable dose of vitamin C in every serving.

15 Natural Ways to Brighter Whiter Teeth

Yellow teeth are never a pleasant sight, especially when there’s a camera around! And whether yours are less than bright from smoking, too much coffee, a fancy for red wine, or poor brushing skills, you can return that once spectacular smile to its former glory without the use of harsh, teeth bleaching creams, gels, and peroxide strips.

Here are 15 natural ways to turn that upside yellow smile into a dazzling white smile…

1. Baking soda

The secret to whitening your smile has been in your freezer all along! You’ve probably already noticed that those fancy whitening toothpastes contain baking soda. Well you can save yourself some money by simply wetting your toothbrush, dipping the bristles into a little baking soda and brushing stains away once per week.

2. Cheese

A few bites of cheese before you guzzle that glass of wine, coats your teeth with a residue, protecting against staining.

3. Skip the soda

We all know that soda is high in acids that are harsh on the stomach, but you might not know they’re also harsh on your teeth and wear away at your enamel.

4. Water

If you eat a particularly stain-causing meal—like beets, red wine, or coffee—just rinse your mouth and teeth off by gargling with H20 for a quick 30-seconds.

5. Orange peel

Rubbing your teeth with the white side of an orange peel removes tartar from the surface.

5. Orange peel

Rubbing your teeth with the white side of an orange peel removes tartar from the surface.

6. Kaolin clay

The wonders of this natural abrasive clay works just like baking soda as a tooth whitening agent. Again, use it no more than once per week by wetting your toothbrush, dipping it into a bit of clay, and brushing away!

7. Celery

You might make fun of celery for its lack of nutritional value; however, if you chew on a stalk, it will help remove plaque from your teeth.

8. Leafy greens

As if there weren’t already enough reasons to stock up on spinach, kale, and other dark green veggies, leafy greens contain a mineral compound that acts as a barrier to protect your teeth against sticky stains.

9. Mint

Rubbing a mint leaf over your teeth will banish plaque and protect your teeth against stains.

10. Apples

Turns out an apple a day keeps the stains on your teeth away too.  Crunch fruits, like apples, make your mouth produce excess saliva, which aids in the removal of bacteria and stains from teeth.

11. Coffee whitener

A splash of whitener—like cream, soy, almond, or cow’s milk—in your morning cup of black coffee or tea—will make stains less likely to stick to the surface of your teeth.

12. Raw carrots

Raw carrot sticks work to whiten teeth as you eat because of their abrasive surface that scrub the teeth clean of stains.

13. Nuts and seeds

Munching on a handful of seeds and nuts will scrape away plaque that builds up between brushing and massage your gums.

14. Chew gum

The chewing motion flushes the mouth with saliva loosens stains, plaque and bacteria—just be sure it’s sugar free.